Lemon Ricotta Pancakes with Blackberry Compote

Ingredients

• 1 cup ricotta cheese
• 1 cup milk
• 3 eggs, separated
• 2 tablespoons lemon zest
• 2 tablespoons lemon juice, freshly squeezed
• 2 cups flour, sifted
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt

• 2 cups blackberries, fresh or frozen
• 1 cup sugar
• 1 tablespoon lemon juice, freshly squeezed
• 1 teaspoon cornstarch, mixed with 1 tablespoon water

Method

1. 01
   In a large bowl, whisk together ricotta cheese, milk, egg yolks, lemon zest, and lemon juice until smooth.
2. 02
   In another bowl, combine sifted flour, sugar, baking powder, baking soda, and salt.
3. 03
   Gently fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
4. 04
   In a separate bowl, beat the egg whites until stiff peaks form. Carefully fold the beaten egg whites into the pancake batter.
5. 05
   Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
6. 06
   Pour 1/4 cup of batter onto the skillet for each pancake. 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 blackberry compote, combine blackberries, sugar, and lemon juice in a saucepan over medium heat. Cook until the berries release their juices and the mixture starts to simmer.
8. 08
   Add the cornstarch mixture to the compote and stir well. Cook for another 2 minutes until the compote thickens. Remove from heat and let cool slightly.
9. 09
   Serve pancakes warm with a generous topping of blackberry compote. Optionally, garnish with extra lemon zest or fresh mint leaves.