Lemon Ricotta Pancakes with Blueberry Compote/Sauce

This is once again a recipe I’ve pulled from Reddit, and reproducing here for posterity’s sake.  It is a recipe I’ve made exactly once, but it is VERY tasty and I’m very happy with it (except the Blueberry Compote which came out more like a Blueberry Sauce, but I think I have a fix for that).

As always, the result comes before the instructions.

Ingredients for Pancakes

  • 2 Cups Whole Milk Ricotta Cheese
  • 4 Eggs
  • 1.5 Cups Whole Milk
  • 1 Tsp Vanilla Extract
  • 4 Tbsp Lemon Zest (2 or 3 Lemons worth, in my experience)
  • 2 Cups Flour
  • 1 Tbsp Baking Powder
  • 4 Tbsp Sugar

Ingredients for Blueberry Compote/Sauce

  • 2 Cups Blueberries (I used 18oz)
  • .5 Cup Sugar
  • .25 Cup Water (Recipe originally called for .5 Cup, but I think reducing it will help big time)
  • Splash of Grand Marnier
  • 2 Tbsp Lemon Juice (Recipe originally called for 1 Tbsp, but I think increasing it helps the flavors)

Optional Toppings

  • Powdered Sugar for Dusting
  • Fresh Blueberries

Instructions for the Pancakes

  1. Separate egg yolks from whites.  Keep both.
  2. In a large mixing bowl, whisk together ricotta, egg yolk, milk, vanilla extract, 3 Tbsp of sugar, and lemon zest.  Whisk together until smooth.
  3. Sift flour and baking soda into wet mix.  Mix until fully combined.
  4. In a separate bowl, beat egg whites on high speed until white and foamy.  Slowly add 1 Tbsp of sugar.  Continue beating until hard peaks form.
  5. Gently fold 1/3 of egg whites into the batter.  Fold an additional 1/3.  Finally fold the remaining 1/3.  We’re trying to avoid deflating the eggs.
  6. Use a hot skillet set to about 375 F and pour approximately 1/4 Cup of mixture onto skillet.  Original recipe calls to butter the skillet/pan but I found it not necessary to do so.
  7. Cook for 2-3 minutes on first side, 1-2 minutes on second side, or until golden brown.

This made approximately 22 pancakes.  Yum!

Instructions for the Blueberry Compote/Sauce

  1. In a pot or deep pan add blueberries, sugar, water, lemon juice, and Grand Marnier.
  2. Cook on medium, 10-15 minutes, until it reaches a thick-ish consistency.  Keep in mind it will get thicker as it cools!

Serving Recommendations

I did 4 Pancakes, a ladle of blueberry compote/sauce, and a dusting of powdered sugar.  The powdered sugar disappeared quickly because my compote was more a sauce, but let me tell you, it was delicious.

Nutrition Information

Very delicious.  I made a blueberry compote.  You could probably due blackberries, strawberries, or raspberries and it would be fine.  I wouldn’t recommend just butter and syrup though, it just didn’t seem right when I tried one with that.

-M, out.

(And full.)

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