Lemon Ricotta Pancakes with Blueberry Compote and Candied Pistachios

Servings: 4-6 people

Ingredients:

For the pancakes:

• 1 1/2 cups all-purpose flour
• 3 tablespoons granulated sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup milk
• 1 large egg
• 2 tablespoons freshly squeezed lemon juice
• 1/2 cup ricotta cheese

For the blueberry compote:

• 1 cup fresh or frozen blueberries
• 2 tablespoons granulated sugar

For the candied pistachios:

• 1/4 cup granulated sugar
• 1/4 cup water
• 1/2 cup chopped pistachios

Instructions:

1. Make the pancake batter: In a large bowl, whisk together flour, sugar, baking powder, and salt. In a separate bowl, whisk together milk, egg, lemon juice, and ricotta cheese. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
2. Cook the pancakes: Heat a non-stick skillet or griddle over medium heat. Drop the batter by 1/4 cupfuls onto the skillet. Cook for 2-3 minutes, until bubbles appear on the surface and the edges start to dry. Flip the pancakes and cook for an additional 1-2 minutes.
3. Make the blueberry compote: In a small saucepan, combine blueberries and granulated sugar. Heat over medium heat, stirring occasionally, until the berries release their juice and the mixture thickens slightly.
4. Candied pistachios: Combine sugar and water in a small saucepan. Bring to a boil, then reduce heat and simmer for 5 minutes. Add chopped pistachios and cook for an additional 2-3 minutes, until coated in syrup. Let cool completely.

Assembly:

1. Serve the pancakes warm with a dollop of whipped cream or a pat of butter on top.
2. Spoon the blueberry compote over the pancakes.
3. Sprinkle candied pistachios over the top for added crunch and flavor.