Luscious Lemon Ricotta Pancakes with Blueberry Compote

Ingredients

• 1 cup ricotta cheese
• 1 lemon, zested and juiced
• 2 tablespoons sugar
• 2 cups flour, sifted
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 3 cup milk
• 2 eggs, separated
• 2 tablespoons unsalted butter, melted

• 2 cups fresh blueberries, washed
• 1 cup sugar
• 1 tablespoon lemon juice
• 1 teaspoon cornstarch, mixed with 1 tablespoon water

Method

1. 01
   In a large bowl, whisk together the ricotta cheese, lemon zest, lemon juice, sugar, and egg yolks until smooth.
2. 02
   In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
3. 03
   Gradually add the dry ingredients to the ricotta mixture, alternating with milk, until just combined.
4. 04
   In a clean bowl, beat the egg whites until soft peaks form, then gently fold them into the pancake batter along with the melted butter.
5. 05
   Heat a non-stick skillet over medium heat and lightly grease with butter. Pour 1/4 cup of batter for each pancake onto the skillet.
6. 06
   Cook until bubbles form on the surface and the edges look set, about 2-3 minutes, then flip and cook for another 2 minutes until golden brown.
7. 07
   For the blueberry compote, combine the blueberries, sugar, and lemon juice in a small saucepan over medium heat.
8. 08
   Cook, stirring occasionally, until the blueberries begin to release their juices, about 5 minutes. Stir in the cornstarch mixture and cook until slightly thickened.
9. 09
   Serve the pancakes warm, generously topped with blueberry compote.