Sumptuous Lemon Ricotta Pancakes with Honeyed Berry Compote

Ingredients

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

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

Method

1. 01
   In a large bowl, sift together the flour, baking powder, sugar, and salt.
2. 02
   In a separate bowl, whisk together ricotta, milk, egg yolks, vanilla extract, lemon zest, and melted butter until smooth.
3. 03
   Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
4. 04
   In another bowl, beat the egg whites until stiff peaks form. Carefully fold them into the batter to keep the mixture light and airy.
5. 05
   Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
6. 06
   Pour 1/4 cup of batter per pancake onto the skillet. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
7. 07
   For the compote, combine berries, honey, and lemon juice in a small saucepan over medium heat. Cook until the berries release their juices and the mixture thickens, about 5-7 minutes.
8. 08
   Serve pancakes warm, topped with a generous spoonful of honeyed berry compote.