Silky Ricotta and Lemon Pancakes with Honeyed Berry Compote

Ingredients

• 1 cup ricotta cheese
• 1 cup milk
• 3 large eggs, separated
• 2 tablespoons lemon juice, freshly squeezed
• 2 tablespoons lemon zest, finely grated
• 1 teaspoon vanilla extract
• 2 cups flour, sifted
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 tablespoons butter, melted

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

Method

1. 01
   In a large bowl, whisk together the ricotta cheese, milk, egg yolks, lemon juice, lemon zest, and vanilla extract until smooth.
2. 02
   In another bowl, combine the sifted flour, sugar, baking powder, baking soda, and salt.
3. 03
   Gently fold the dry ingredients into the ricotta mixture until just combined. Do not overmix.
4. 04
   In a clean bowl, beat the egg whites until soft peaks form. Fold the beaten egg whites into the batter, along with the melted butter, until incorporated.
5. 05
   Heat a non-stick pan over medium heat and lightly grease it. Pour 1/4 cup of batter for each pancake onto the pan. Cook until bubbles form on the surface, then flip and cook until golden brown.
6. 06
   For the compote, combine the berries, honey, and lemon juice in a saucepan over medium heat. Cook until the berries release their juices and soften, about 5 minutes.
7. 07
   Add the cornstarch slurry to the berry mixture and stir until thickened. Remove from heat.
8. 08
   Serve the pancakes warm, topped with the honeyed berry compote.