Lemon Ricotta Pancakes

Ingredients

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

Instructions

1. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
2. In a large bowl, whisk together milk, eggs, lemon juice, and ricotta cheese.
3. Add the dry ingredients to the wet ingredients and stir until just combined.
4. Do not overmix.
5. Heat a non-stick skillet or griddle over medium heat.
6. Drop 1/4 cupfuls of batter onto the skillet or griddle.
7. Cook for 2-3 minutes, until bubbles appear on the surface and edges start to dry.
8. Flip pancakes and cook for an additional 1-2 minutes.

Blueberry Compote

• 1 cup fresh blueberries
• 2 tablespoons granulated sugar
• 2 tablespoons lemon juice

Combine all ingredients in a small saucepan over medium heat. Cook, stirring occasionally, until berries have broken down and the mixture has thickened slightly.

Whipped Cream

• 1 cup heavy cream
• 2 tablespoons granulated sugar

Beat the heavy cream with an electric mixer until soft peaks form. Add the granulated sugar and continue beating until stiff peaks form.

Serve lemon ricotta pancakes warm, topped with blueberry compote and whipped cream.