Lemon Ricotta Pancakes with Blueberry Compote

Ingredients

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

• 2 cups fresh blueberries
• 1 cup granulated sugar
• 2 tablespoons lemon juice, freshly squeezed
• 1 teaspoon lemon zest

Method

1. 01
   In a large bowl, whisk together ricotta cheese, milk, egg yolks, sugar, lemon zest, and lemon juice until smooth.
2. 02
   In a separate bowl, sift together flour, baking powder, and salt.
3. 03
   Gently fold the dry ingredients into the ricotta mixture until just combined.
4. 04
   In another bowl, beat the egg whites until stiff peaks form, then gently fold them into the pancake batter.
5. 05
   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. 06
   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. 07
   For the compote, combine blueberries, sugar, lemon juice, and lemon zest in a small saucepan over medium heat.
8. 08
   Cook until the blueberries release their juices and the mixture thickens slightly, about 5-7 minutes. Remove from heat and let cool slightly.
9. 09
   Serve the pancakes warm, topped with blueberry compote.