Lemon Ricotta Pancakes with Blueberry Compote
15m PREP
20m COOK
4 SERVINGS
350 CAL/SERV
Overview
Delightfully fluffy lemon ricotta pancakes paired with a luscious blueberry compote, perfect for a refreshing breakfast treat.
Macronutrients per serving
66
grams
Protein
12.0g 18%
Fat
9.0g 14%
Carbs
45.0g 68%
Rich in nutrients
Vitamin C
35% DV
Supports immune function
Calcium
20% DV
Essential for strong bones
Iron
10% DV
Important for blood production
Fiber
12% DV
Aids in digestion
Antioxidants
High
Protects cells from damage
Ingredients
Pancakes
- 1 cup ricotta cheese
- 1 cup milk
- 3 large eggs separated
- 1/4 cup granulated sugar
- 1 tablespoon lemon zest
- 1/4 cup lemon juice freshly squeezed
- 2 cups flour sifted
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Blueberry Compote
- 2 cups fresh blueberries
- 1/4 cup granulated sugar
- 2 tablespoons lemon juice freshly squeezed
- 1 teaspoon lemon zest
Instructions
- 1 In a large bowl, whisk together ricotta cheese, milk, egg yolks, sugar, lemon zest, and lemon juice until smooth.
- 2 In a separate bowl, sift together flour, baking powder, and salt.
- 3 Gently fold the dry ingredients into the ricotta mixture until just combined.
- 4 In another bowl, beat the egg whites until stiff peaks form, then gently fold them into the pancake batter.
- 5 Heat a non-stick skillet over medium heat and lightly grease with butter or oil. Pour 1/4 cup of batter onto the skillet for each pancake.
- 6 Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook the other side until golden brown.
- 7 For the compote, combine blueberries, sugar, lemon juice, and lemon zest in a small saucepan over medium heat.
- 8 Cook until the blueberries release their juices and the mixture thickens slightly, about 5-7 minutes. Remove from heat and let cool slightly.
- 9 Serve the pancakes warm, topped with blueberry compote.