Lemon Ricotta Pancakes with Fresh Berry Compote

Servings: 4-6

Ingredients:

• 1 1/2 cups all-purpose flour
• 3 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup granulated sugar
• 1 cup whole milk
• 2 large eggs
• 2 tablespoons freshly squeezed lemon juice
• 1/4 cup ricotta cheese
• Fresh berries (strawberries, blueberries, raspberries), for serving

Instructions:

Make the Pancakes:

1. In a medium bowl, whisk together flour, baking powder, and salt.
2. In a large bowl, combine sugar, milk, eggs, and lemon juice. Whisk until smooth.
3. Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
4. Stir in ricotta cheese.
5. The batter should still be slightly lumpy.

Cook the Pancakes:

1. Heat a non-stick skillet or griddle over medium heat.
2. Using a 1/4 cup measuring cup, scoop the batter onto the skillet.
3. Cook for 2-3 minutes, until bubbles appear on the surface and edges start to dry.
4. Flip and cook for another 1-2 minutes.

Prepare the Berry Compote:

1. In a small saucepan, combine fresh berries and granulated sugar.
2. Heat over medium heat, stirring occasionally, until the berries release their juice and start to soften.
3. Continue cooking for another 5-7 minutes, or until the compote has thickened slightly.

Serve:

1. Stack cooked pancakes on a serving platter or individual plates.
2. Top with fresh berry compote and serve immediately.

Note: You can store leftover pancakes in an airtight container in the refrigerator for up to 2 days or freeze them for up to 2 months. Reheat as needed.