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Lemon Ricotta Pancakes with Blueberry Compote and Caramelized Pistachios

2023-02-20 - Written by: Emma Taylor

breakfast dessert brunch Italian-inspired

Lemon Ricotta Pancakes with Blueberry Compote and Caramelized Pistachios

Fluffy lemon ricotta pancakes served with a sweet blueberry compote and crunchy caramelized pistachios.

Lemon Ricotta Pancakes with Blueberry Compote and Caramelized Pistachios

Servings:

4-6 people

Ingredients:

For the pancakes:

  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup milk
  • 1 large egg
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon olive oil
  • 8 ounces ricotta cheese, softened

For the blueberry compote:

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

For the caramelized pistachios:

  • 1/4 cup granulated sugar
  • 1/4 cup chopped fresh pistachios
  • 2 tablespoons unsalted butter, melted

Instructions

To make the pancakes:

  1. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
  2. In a large bowl, whisk together milk, egg, lemon juice, and olive oil.
  3. Add the dry ingredients to the wet ingredients and stir until just combined.
  4. Fold in the ricotta cheese until smooth.
  5. Heat a non-stick skillet or griddle over medium heat.
  6. Using a 1/4 cup measuring cup, scoop the batter onto the skillet or griddle.
  7. Cook for 2-3 minutes, until bubbles appear on the surface and the edges start to dry.
  8. Flip the pancakes and cook for an additional 1-2 minutes, until golden brown.

To make the blueberry compote:

  1. In a small saucepan, combine blueberries, sugar, and water.
  2. Bring to a boil over medium heat, then reduce heat to low and simmer for 5-7 minutes, until the berries have broken down and the mixture has thickened.
  3. Strain the seeds from the compote and let cool to room temperature.

To make the caramelized pistachios:

  1. Preheat the oven to 350°F (180°C).
  2. In a small bowl, whisk together sugar and melted butter until well combined.
  3. Stir in the chopped pistachios until evenly coated with the sugar mixture.
  4. Spread the pistachio mixture onto a baking sheet lined with parchment paper.
  5. Bake for 10-12 minutes, until caramelized and fragrant.

To serve:

  1. Serve the pancakes warm with a dollop of whipped cream or a pat of butter, if desired.
  2. Spoon the blueberry compote over the top of each pancake.
  3. Sprinkle the caramelized pistachios over the top of each pancake, if desired.

Enjoy!