Lemon Ricotta Pancakes with Blueberry Compote and Candied Pecans
Servings
4-6 people
Ingredients
For the pancakes:
- 1 1/2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup whole milk
- 2 large eggs
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon grated lemon zest
- 4 ounces ricotta cheese
- 2 tablespoons unsalted butter, melted
For the blueberry compote:
- 1 cup fresh or frozen blueberries
- 2 tablespoons granulated sugar
- 2 tablespoons cornstarch
- 2 tablespoons water
- 1 tablespoon freshly squeezed lemon juice
For the candied pecans:
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar
- 1/2 cup chopped pecans
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
Instructions
Make the pancakes:
- In a medium bowl, whisk together flour, sugar, baking powder, and salt.
- In a large bowl, whisk together milk, eggs, lemon juice, and lemon zest.
- Add the dry ingredients to the wet ingredients and stir until just combined.
- Stir in the ricotta cheese and melted butter.
- Let the batter rest for 10-15 minutes.
Cook the pancakes:
- Heat a non-stick skillet or griddle over medium heat.
- Drop the batter by 1/4 cupfuls onto the skillet or griddle.
- Cook for 2-3 minutes, until bubbles appear on the surface and the edges start to dry.
- Flip the pancakes and cook for another 1-2 minutes.
Make the blueberry compote:
- In a small saucepan, combine blueberries, granulated sugar, cornstarch, water, and lemon juice.
- Cook over medium heat, stirring constantly, until the mixture thickens.
- Remove from heat and let cool to room temperature.
Make the candied pecans:
- Preheat the oven to 350°F (180°C).
- In a small bowl, mix together granulated sugar, light brown sugar, and chopped pecans.
- Add the melted butter and vanilla extract to the mixture and stir until the pecans are evenly coated.
- Spread the pecan mixture onto a baking sheet lined with parchment paper.
- Bake for 10-12 minutes, stirring occasionally, until the pecans are toasted and fragrant.
Assembly
- Stack the pancakes on top of each other and drizzle with blueberry compote.
- Sprinkle candied pecans over the top of the pancakes.
- Serve immediately and enjoy!