Lemon Ricotta Pancakes with Blueberry Compote

Name: Lemon Ricotta Pancakes with Blueberry Compote
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 2 cups fresh ricotta (drained); 2 cup fresh blueberries; 1/3 cup granulated sugar + 2 tbsp granulated sugar (divided); 2 tbsp lemon juice; 1 ½ cups all-purpose flour; ½ cup almond flour; 2 tbsp baking powder; 2 large eggs (whites and yolks separated); Zest of one lemon; 3/4 cup whole milk; ½ tsp kosher salt; Unsalted butter (for brushing); Crème fraiche (optional)

7 steps

Prep:15minCook:10min

These Lemon Ricotta Pancakes with a sweet blueberry lemon compote are perfectly fluffy and moist. They're some of the best pancakes I've ever had! The batter cooks up in minutes and becomes a tender pancake with the milky ricotta combining with the silky eggs and lemon infused blueberry topping - they're heavenly

Updated at: Thu, 21 Nov 2024 12:25:51 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories664.4 kcal (33%)

Total Fat27.6 g (39%)

Carbs84.6 g (33%)

Sugars33.8 g (38%)

Protein22.5 g (45%)

Sodium1148.5 mg (57%)

Fiber4.2 g (15%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2 cupsfresh ricotta

drained

2 cupfresh blueberries

⅓ cupgranulated sugar

2 Tbspgranulated sugar

2 Tbsplemon juice

1 ½ cupsall-purpose flour

½ cupalmond flour

2 Tbspbaking powder

2eggs

large, whites and yolks separated

Instructions

Step 1

In a small saucepan, combine blueberries, 1/3 cup sugar, and lemon juice. Bring to a low simmer over medium low heat stirring occasionally, until the sugar is dissolved and the berries begin to burst and release their juices and the mixture thickens slightly, about 10 minutes. Set aside to cool.

Step 2

In a large mixing bowl, add the all-purpose flour, almond flour, baking powder, and salt. Whisk together until combined.

Step 3

In a separate bowl, add egg whites and beat until stiff peaks form (use an electric mixer to speed up the process).

Step 4

In another bowl, mix together the egg yolks, 2 tbsp of sugar, and zest of one lemon and whisk to combine. Add in the milk and whisk again to combine.

Step 5

To the large mixing bowl, add the yolk mixture and whisk to combine. Then add the egg whites, and drained ricotta and fold into the mixture until combined. The batter should be quite thick.

Step 6

Brush a nonstick pan or griddle with butter and heat over medium low. Use a spoon to lay down about ½ cup of batter on to the pan and use your spatula to press down and form a circular pancake about ½ inch thick.

Step 7

Heat until the edges are dry and the pancakes are golden brown, about 1-2 minutes per side. Use a toothpick and pierce the center of the pancake. If the toothpick runs clean, then the pancakes are ready. Serve with the blueberry compote and optional crème fraiche and enjoy!

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