Lemon Ricotta Pancakes With Warm Blueberry Compote

Total Time
45mins
Prep 25 mins
Cook 20 mins

Posted with my friend Baby Kato in mind. Times given are a guess.

Ingredients Nutrition

Directions

  1. For 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.
  2. For 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.
  3. To 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.
  4. To 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.
Most Helpful

5 5

Great recipe! The whole family enjoyed! Also found this on www.midwestliving.com.

5 5

Made these pancakes this weekend for the family. These pancakes were light and fluffy with a hint of lemon in the background. I'm a lemon lover, so these pancakes hit the spot. My 11 year old loves blueberries so she was mighty happy too! I'll definitely make these again, especially when blueberries are in season. These are definitely a 'go-to' for a special occasion breakfast. Seeing that Valentine's Day is coming up, make it for your lovey!! Thank you Annacia! Made it for "Going to Market 2012-2013 Tag Game".