Lemon Ricotta Pancakes With Warm Blueberry Compote
photo by DeliciousAsItLooks
- Ready In:
- 45mins
- Ingredients:
- 18
- Serves:
-
6
ingredients
-
BLUEBERRY COMPOTE
- 946.36 ml blueberries (fresh or frozen)
- 9.85 ml cornstarch
- 236.59 ml sugar
- 118.29 ml water
- 59.14 ml prepared lemon curd (from 10-to-12 ounce jar)
- 14.79 ml fresh orange juice
- 0.25 ml salt
- 14.79 ml butter
- 2.46 ml pure vanilla extract
-
PANCAKES
- 473.18 ml all-purpose flour
- 9.85 ml baking powder
- 2.46 ml salt
- 29.58 ml sugar
- 1 grated lemon, zest of
- 2 eggs, separated
- 236.59 ml ricotta cheese, preferably whole milk
- 354.88 ml milk, preferably whole
- confectioners' sugar
directions
- 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.
- 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.
- 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.
- 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.
Reviews
-
Excellent recipe! Made this for Father'sDay breakfast. We really enjoyed it. The pancakes have a creamy texture from the ricotta cheese. The compote is to die for. I added a slight smear of the lemon curd in between the pancakes and that was just the right amount. Definitely recommend this recipe. Since I am always looking for ways to cut back on sugar (because I eat too much) I will cut back the sugar to 3/4 cup next time I make it. The compote is bold enough to support that. I live at a high altitude and did have to add 3/4 teaspoon more corn starch to get the compost thickness I desired. Try this recipe. You will be delighted!!
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