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Lemon Ricotta Pancakes with Blueberry Compote and Caramelized Pecans

2023-02-15 - Written by: Emily J. Miller

Breakfast Pancakes Lemon Ricotta Blueberry

Lemon Ricotta Pancakes with Blueberry Compote and Caramelized Pecans

Fluffy lemon ricotta pancakes topped with a sweet blueberry compote, crunchy caramelized pecans, and a drizzle of honey.

Lemon Ricotta Pancakes with Blueberry Compote and Caramelized Pecans

Ingredients

For the pancakes:

  • 1 cup all-purpose flour
  • 2 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
  • 2 tablespoons unsalted butter, melted
  • Blue food coloring (optional)
  • Fresh blueberries for serving

For the compote:

  • 1 cup fresh or frozen blueberries
  • 2 tablespoons granulated sugar
  • 2 tablespoons water
  • 1 tablespoon lemon juice

For the caramelized pecans:

  • 1/4 cup granulated sugar
  • 1/4 cup light corn syrup
  • 1/4 cup water
  • 1/2 cup pecan halves
  • Salt to taste

Instructions

To make the pancakes:

  1. In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
  2. In a large bowl, whisk together the milk, egg, lemon juice, ricotta cheese, and melted butter.
  3. Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
  4. If desired, add a few drops of blue food coloring to tint the pancakes.
  5. Heat a non-stick skillet or griddle over medium heat. Using 1/4 cup measuring cups, scoop the batter onto the skillet or griddle.
  6. Cook for 2-3 minutes on each side, until golden brown and fluffy.

To make the compote:

  1. In a small saucepan, combine the blueberries, sugar, water, and lemon juice.
  2. Bring to a simmer over medium heat and cook for 5-7 minutes, stirring occasionally, until the berries have broken down and the mixture has thickened slightly.
  3. Strain the seeds from the compote through a fine-mesh sieve into a clean bowl.

To make the caramelized pecans:

  1. Line a baking sheet with parchment paper or a silicone mat.
  2. In a small saucepan, combine the sugar, corn syrup, and water. Place over medium heat and cook for 5-7 minutes, stirring occasionally, until the mixture reaches 300°F on a candy thermometer.
  3. Stir in the pecan halves and cook for an additional 2-3 minutes, until they are golden brown.
  4. Sprinkle with salt to taste.

Assembly

  1. Serve the pancakes hot topped with the blueberry compote, caramelized pecans, and a drizzle of honey.