Lemon Ricotta Pancakes With Warm Blueberry Compote

Name: Lemon Ricotta Pancakes With Warm Blueberry Compote
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 6 serving(s)
Ingredients: 4 cups blueberries (fresh or frozen); 2 teaspoons cornstarch; 1 cup sugar; 1/2 cup water; 1/4 cup prepared lemon curd (from 10-to-12 ounce jar); 1 tablespoon fresh orange juice; 1 pinch salt; 1 tablespoon butter; 1/2 teaspoon pure vanilla extract; 2 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon salt; 2 tablespoons sugar; 1 grated lemon, zest of; 2 eggs, separated; 1 cup ricotta cheese, preferably whole milk; 1 1/2 cups milk, preferably whole; confectioners' sugar

Submitted by Annacia

"Posted with my friend Baby Kato in mind. Times given are a guess."

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photo by DeliciousAsItLooks

Ready In:: 45mins
Ingredients:: 18
Serves:: 6

ingredients

BLUEBERRY COMPOTE
4 cups blueberries (fresh or frozen)
2 teaspoons cornstarch
1 cup sugar
¹⁄₂ cup water
¹⁄₄ cup prepared lemon curd (from 10-to-12 ounce jar)
1 tablespoon fresh orange juice
1 pinch salt
1 tablespoon butter
¹⁄₂ teaspoon pure vanilla extract
PANCAKES
2 cups all-purpose flour
2 teaspoons baking powder
¹⁄₂ teaspoon salt
2 tablespoons sugar
1 grated lemon, zest of
2 eggs, separated
1 cup ricotta cheese, preferably whole milk
1 ¹⁄₂ cups milk, preferably whole
confectioners' sugar

directions

For the blueberry compote, in a saute pan, combine the blueberries, cornstarch, 1 cup sugar, water, lemon curd, orange juice, and a pinch of salt. Gently cook over medium heat until the blueberries are tender but not broken down, and the mixture simmers and thickens. Remove from the heat; stir in the butter and vanilla. Set aside to cool slightly.
For the pancakes, in a medium bowl, sift the flour, baking powder, salt, and sugar. Stir in lemon zest. Set aside. In a large bowl, mix the egg yolks and the cheese. Fold in the dry ingredients alternately with the milk. In a separate bowl, whip the egg whites until medium-stiff peaks form. Fold into the batter.
To complete the recipe, heat a buttered nonstick skillet or griddle over medium-high heat or to 350ºF (water drops on the skillet should skitter or sizzle when hot). For each pancake, pour 1/4 to 1/3 cup batter and cook until bubbles form on top. Turn and cook until the bottom is golden brown and the pancake is cooked through.
To serve, stack three pancakes on each plate with a dollop of the remaining prepared lemon curd between pancakes. Sprinkle with confectioner’s sugar and pour compote over the pancakes.

Questions & Replies

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Reviews

Wow! This is probably the most decadent breakfast I've ever made! I almost missed the part about putting the leftover lemon curd between the pancakes. Thank goodness I didn't! The pancakes are so light and fluffy and the blueberry compote is amazing with the lemon. Loved it!

DeliciousAsItLooks
Excellent recipe! Made this for Father'sDay breakfast. We really enjoyed it. The pancakes have a creamy texture from the ricotta cheese. The compote is to die for. I added a slight smear of the lemon curd in between the pancakes and that was just the right amount. Definitely recommend this recipe. Since I am always looking for ways to cut back on sugar (because I eat too much) I will cut back the sugar to 3/4 cup next time I make it. The compote is bold enough to support that. I live at a high altitude and did have to add 3/4 teaspoon more corn starch to get the compost thickness I desired. Try this recipe. You will be delighted!!

Janice N.
Simply delicious! We used pancake mix and added the eggs, ricotta, lemon and milk. These were surprisingly light. Hubby said they were the best he'd ever had. ??

prufrock87
Very delicious recipe, although the blueberry sauce was extremely sweet! Next time I make the recipe, I will halve the sugar. Also, I did miss the lemon curd served between the pancakes. I won’t forget that next time!!!

jagojill2
This was amazing! Can’t wait to make it for friends. Thanks for sharing.

Linda S.