Lemon Basil Ricotta Pancakes with Italian Blueberry Compote

Ingredients

• 1 cups flour, sifted
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 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 cup sugar
• 1 tablespoon lemon juice, freshly squeezed
• 1 teaspoon lemon zest
• 1 teaspoon vanilla extract

Method

1. 01
   In a large bowl, whisk together the sifted flour, baking powder, baking soda, salt, and sugar.
2. 02
   In another bowl, combine ricotta cheese, milk, beaten eggs, lemon juice, lemon zest, basil, and melted butter. Mix well.
3. 03
   Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
4. 04
   Heat a non-stick skillet over medium heat and lightly grease with butter or oil.
5. 05
   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. 06
   Repeat with the remaining batter, keeping cooked pancakes warm in a low oven if desired.
7. 07
   For the compote, combine blueberries, sugar, lemon juice, lemon zest, and vanilla extract in a small saucepan over medium heat.
8. 08
   Cook, stirring occasionally, until the blueberries break down and the mixture thickens, about 5-7 minutes.
9. 09
   Serve pancakes warm, topped with the Italian blueberry compote.