Lemon Ricotta Pancakes with Blueberry Compote

These Lemon Ricotta pancakes are the perfect start to the weekend! They are moist, tender, fluffy and packed with flavor. The recipe incorporates both lemon juice and zest which adds a bright note to the pancakes. Brush your skillet with butter before you spoon the batter, and the pancakes will brown, making the outside slightly crunchy, while the inside remains moist and tender. And, while the pancakes need nothing more than a dusting of powdered sugar or a drizzle of maple syrup, if you want to take it a step further, the blueberry compote is a perfect topping. It doesn’t add more than about ten minutes to your cooking time, just bring fresh blueberries to a simmer in a mixture of water, sugar lemon juice, and zest and allow them to cook down while you make the pancakes. The lemon brings out the sweet, fruity berries while the acidity tones down the sweetness, creating the perfect balance of flavor.

To begin, make the blueberry compote. Add the water, sugar, lemon juice and zest to a small pot and bring to a boil over medium high heat. Then, turn the heat down and allow the mixture to simmer for 5 minutes. Add the blueberries and stir. Cook until the blueberries burst.

Note: If you want to thicken the compote, make a cornstarch slurry by removing about 1/4 cup of the blueberry liquid. Put it in a separate bowl and whisk in 1 Tablespoon of cornstarch. Strain to remove any lumps and return the slurry to the pot and stir until well combined.

Preheat your pancake griddle to medium high heat and make the batter. In a large mixing bowl, add the flour, baking powder, baking soda, sugar and salt and whisk until well combined.

Then, add the wet ingredients to a separate bowl. Whisk the milk, ricotta, eggs, lemon juice plus zest, and vanilla bean paste together. If you don’t have vanilla bean paste, vanilla extract works just fine. I prefer the paste because I find it’s a bit more rich and flavorful and I like the specks of vanilla bean it leaves scattered throughout the pancakes.

Pour the wet ingredients into the dry ingredients and whisk, being careful not to over mix. The batter will not be perfectly smooth. Small lumps are okay. Allow the batter to rest for 5-10 minutes. This gives the gluten time to settle which will make the pancakes lighter and fluffier.

Once the batter has settled, butter the griddle. Make the pancakes in batches, pouring 1/3 cup of batter onto the griddle or skillet and allow them to cook until bubbles form on the top. Then, using a rubber spatula, flip the pancakes and cook the other side until golden brown. Butter the griddle between batches, transferring pancakes to the oven to keep warm as you work through the batter.

When you are ready to serve, top with the blueberry compote, and a dusting of powdered sugar.

Lemon Ricotta Pancakes with Blueberry Compote

These Lemon Ricotta pancakes are the perfect start to the weekend! They are moist, tender, fluffy and packed with flavor. Serves 4-6 people

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Course: Breakfast

Ingredients Method

Ingredients

  

For the Pancakes

• 2 cups flour
• 5 Tbspns sugar
• 2 tspns baking powder
• 1 tspn baking soda
• 1/2 tspns salt
• 1 cup milk
• 3/4 cup ricotta cheese
• 3 eggs
• 1 1/2 Tbspns vanilla paste, or extract
• 1/4 cup lemon juice (about 2 medium sized lemons)
• 3 Tbspns lemon zest (about 3 lemons, zested)

For the Blueberry Compote

• 1/2 cup water
• 1/2 cup sugar
• 2 cups blueberries
• 1/2 lemon, juiced
• 1 Tbspn lemon zest (about 1 lemon)

Method

 

1. To begin, make the blueberry compote. Add the water, sugar, lemon juice and zest to a small pot and bring to a boil over medium high heat. Then, turn the heat down and allow the mixture to simmer for 5 minutes. Add the blueberries and stir. Cook until the blueberries burst.

   Note: If you want to thicken the compote, make a cornstarch slurry by removing about 1/4 cup of the blueberry liquid. Put it in a separate bowl and whisk in 1 Tablespoon of cornstarch. Strain to remove any lumps and return the slurry to the pot and stir until well combined.
2. Preheat your pancake griddle to medium high heat and make the batter. In a large mixing bowl, add the flour, baking powder, baking soda, sugar and salt and whisk until well combined.
3. In a large mixing bowl, add the flour, baking powder, baking soda, sugar and salt and whisk until well combined.
4. Then, add the wet ingredients to a separate bowl. Whisk the milk, ricotta, eggs, lemon juice plus zest, and vanilla bean paste or extract together.
5. Pour the wet ingredients into the dry ingredients and whisk, being careful not to over mix. The batter will not be perfectly smooth. Allow the batter to rest for 5-10 minutes.
6. Butter the griddle. Pour 1/3 cup of batter onto the griddle or skillet and allow to cook until bubbles form on the top. Then, using a rubber spatula, flip the pancakes and cook the other side until golden brown. Butter the griddle between batches, transferring pancakes to the oven to keep warm as you work through the batter.
7. Once the batter has settled, butter the griddle. Make the pancakes in batches, pouring 1/3 cup of batter onto the griddle or skillet and allow them to cook until bubbles form on the top. Then, using a rubber spatula, flip the pancakes and cook the other side until golden brown. Butter the griddle between batches, transferring pancakes to the oven to keep warm as you work through the batter
8. When you are ready to serve, top with the blueberry compote, and a dusting of powdered sugar.