Lemon Basil Ricotta Pancakes with Italian Blueberry Compote

Name: Lemon Basil Ricotta Pancakes with Italian Blueberry Compote
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 1/2 cups flour (sifted); 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 2 tablespoons sugar; 1 cup ricotta cheese; 1 cup milk; 2 eggs (beaten); 2 tablespoons lemon juice (freshly squeezed); 1 tablespoon lemon zest; 2 tablespoons fresh basil (chopped); 2 tablespoons butter (melted); 2 cups blueberries (fresh or frozen); 1/4 cup sugar; 1 tablespoon lemon juice (freshly squeezed); 1 teaspoon lemon zest; 1 teaspoon vanilla extract

VegetarianItalianBreakfastFreshFruityComfort Food

⏱️ 15m PREP

🔥 20m COOK

👥 4 SERVINGS

⚡ 350 CAL/SERV

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Overview

Delight in the fluffy texture of lemon basil ricotta pancakes paired with a rich and tangy Italian blueberry compote for a refreshing breakfast treat.

Macronutrients per serving

grams

Protein

12.0g 17%

Fat

15.0g 22%

Carbs

42.0g 61%

Rich in nutrients

☀️ Vitamin C

25% DV

Supports immune function

🔺 Calcium

20% DV

Essential for bone health

☀️ Vitamin A

10% DV

Supports vision and skin health

✦ Antioxidants

High

Protects cells from damage

🌾 Fiber

Aids in digestion

Ingredients

Pancakes

1 1/2 cups flour sifted
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons sugar
1 cup ricotta cheese
1 cup milk
2 eggs beaten
2 tablespoons lemon juice freshly squeezed
1 tablespoon lemon zest
2 tablespoons fresh basil chopped
2 tablespoons butter melted

Italian Blueberry Compote

2 cups blueberries fresh or frozen
1/4 cup sugar
1 tablespoon lemon juice freshly squeezed
1 teaspoon lemon zest
1 teaspoon vanilla extract

Instructions

1 In a large bowl, whisk together the sifted flour, baking powder, baking soda, salt, and sugar.
2 In another bowl, combine ricotta cheese, milk, beaten eggs, lemon juice, lemon zest, basil, and melted butter. Mix well.
3 Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
4 Heat a non-stick skillet over medium heat and lightly grease with butter or oil.
5 Pour 1/4 cup of pancake batter onto the skillet and cook until bubbles form on the surface, about 2-3 minutes. Flip and cook for another 1-2 minutes until golden brown.
6 Repeat with the remaining batter, keeping cooked pancakes warm in a low oven if desired.
7 For the compote, combine blueberries, sugar, lemon juice, lemon zest, and vanilla extract in a small saucepan over medium heat.
8 Cook, stirring occasionally, until the blueberries break down and the mixture thickens, about 5-7 minutes.
9 Serve pancakes warm, topped with the Italian blueberry compote.