1/1 Photo of Lemon Ricotta Pancakes With Warm Blueberry Compote
Posted with my friend Baby Kato in mind. Times given are a guess.
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Units: US | Metric
- 4 cups blueberries (fresh or frozen)
- 2 teaspoons cornstarch
- 1 cup sugar
- 1/2 cup water
- 1/4 cup prepared lemon curd (from 10-to-12 ounce jar)
- 1 tablespoon fresh orange juice
- 1 pinch salt
- 1 tablespoon butter
- 1/2 teaspoon pure vanilla extract
- 1For the blueberry compote, in a saute pan, combine the blueberries, cornstarch, 1 cup sugar, water, lemon curd, orange juice, and a pinch of salt. Gently cook over medium heat until the blueberries are tender but not broken down, and the mixture simmers and thickens. Remove from the heat; stir in the butter and vanilla. Set aside to cool slightly.
- 2For the pancakes, in a medium bowl, sift the flour, baking powder, salt, and sugar. Stir in lemon zest. Set aside. In a large bowl, mix the egg yolks and the cheese. Fold in the dry ingredients alternately with the milk. In a separate bowl, whip the egg whites until medium-stiff peaks form. Fold into the batter.
- 3To complete the recipe, heat a buttered nonstick skillet or griddle over medium-high heat or to 350ºF (water drops on the skillet should skitter or sizzle when hot). For each pancake, pour 1/4 to 1/3 cup batter and cook until bubbles form on top. Turn and cook until the bottom is golden brown and the pancake is cooked through.
- 4To serve, stack three pancakes on each plate with a dollop of the remaining prepared lemon curd between pancakes. Sprinkle with confectioner’s sugar and pour compote over the pancakes.
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Nutritional Facts for Lemon Ricotta Pancakes With Warm Blueberry Compote
Serving Size: 1 (324 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 510.6
- Calories from Fat 106
- Total Fat 11.8 g
- Saturated Fat 6.6 g
- Cholesterol 96.5 mg
- Sodium 448.4 mg
- Total Carbohydrate 89.3 g
- Dietary Fiber 3.5 g
- Sugars 47.8 g
- Protein 13.7 g
The following items or measurements are not included:
lemons, zest of