Lemon Ricotta Pancakes with Blueberry Compote

Ingredients

Instructions

1. 1 In a large bowl, whisk together ricotta cheese, milk, egg yolks, sugar, lemon zest, and lemon juice until smooth.
2. 2 In a separate bowl, sift together flour, baking powder, and salt.
3. 3 Gently fold the dry ingredients into the ricotta mixture until just combined.
4. 4 In another bowl, beat the egg whites until stiff peaks form, then gently fold them into the pancake batter.
5. 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. 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. 7 For the compote, combine blueberries, sugar, lemon juice, and lemon zest in a small saucepan over medium heat.
8. 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. 9 Serve the pancakes warm, topped with blueberry compote.