Decadent Lemon Ricotta Pancakes with Berry Compote

Ingredients

• 1 cups all-purpose flour, sifted
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup ricotta cheese
• 1 cup milk
• 2 large eggs, separated
• 1 cup granulated sugar
• 2 tablespoons lemon juice, freshly squeezed
• 1 tablespoon lemon zest, freshly grated
• 2 tablespoons butter, melted

• 2 cups mixed berries, fresh or frozen
• 1 cup granulated sugar
• 1 tablespoon lemon juice, freshly squeezed
• 1 teaspoon vanilla extract

Method

1. 01
   In a large bowl, whisk together the sifted flour, baking powder, baking soda, and salt.
2. 02
   In another bowl, combine ricotta cheese, milk, egg yolks, granulated sugar, lemon juice, lemon zest, and melted butter. Stir until smooth.
3. 03
   Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
4. 04
   In a separate clean bowl, beat the egg whites until they form soft peaks. Carefully fold the egg whites into the pancake batter.
5. 05
   Heat a non-stick skillet over medium heat and lightly grease with butter. Pour 1/4 cup of batter onto the skillet for each pancake.
6. 06
   Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 2 minutes until golden brown.
7. 07
   For the berry compote, combine mixed berries, sugar, lemon juice, and vanilla extract in a saucepan over medium heat. Cook until the berries release their juices and the mixture thickens slightly, about 5-7 minutes.
8. 08
   Serve the pancakes warm, topped generously with the berry compote.