Lemon Ricotta Pancakes with Blueberry Compote

Servings:

6-8 people

Ingredients:

For the Pancakes:

• 1 cup (200g) all-purpose flour
• 2 tablespoons (30g) granulated sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup (240ml) milk
• 1 large egg
• 2 tablespoons (30g) unsalted butter, melted
• 1 tablespoon freshly squeezed lemon juice
• 1/2 cup (120g) ricotta cheese

For the Blueberry Compote:

• 1 cup (150g) fresh or frozen blueberries
• 2 tablespoons (30g) granulated sugar
• 2 tablespoons (30g) cornstarch
• 1 tablespoon freshly squeezed lemon juice

Instructions:

Prepare the Pancakes:

1. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
2. In a large bowl, whisk together milk, egg, melted butter, lemon juice, and ricotta cheese.
3. Add the dry ingredients to the wet ingredients and stir until just combined.
4. Do not overmix.

Prepare the Blueberry Compote:

1. In a small saucepan, combine blueberries, granulated sugar, cornstarch, and lemon juice.
2. Cook over medium heat, stirring constantly, until the mixture thickens and the blueberries have popped, about 5-7 minutes.
3. Remove from heat and let cool to room temperature.

Assemble and Serve:

1. Divide the pancake batter evenly among 6-8 small non-stick pans or a 9-inch (23cm) cast-iron skillet.
2. Cook over medium heat until bubbles appear on the surface and the edges start to dry, about 2-3 minutes per side.
3. Serve warm pancakes with the blueberry compote spooned over the top.

Note: This recipe is a variation of Lemon Ricotta Pancakes (no. 65) from the original list.