Lemon Ricotta Pancakes with Warm Blueberry Compote
A warm, citrus-infused blueberry compote perfectly compliments these tender and delicious lemon pancakes. Recipe by Chef Mindy Segal.
4 cups (2 pints) blueberries, fresh or frozen
2 teaspoon cornstarch
1 cup granulated sugar
1/2 cup water
1/4 cup prepared lemon curd (from 10 to 12 ounce jar)
1 tablespoon fresh orange juice
Pinch of 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 granulated sugar
Grated zest of 1 lemon
2 large eggs, separated
1 cup (8 ounces) ricotta cheese, preferably whole milk
1 1/2 cups milk, preferably whole
- For Blueberry Compote: In a sauté 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 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 / 175ºC (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.
Makes 6 servings.
Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.