Lemon-Ricotta Pancakes With Blueberry Compote
Start your day with a burst of flavor and freshness by whipping up these delightful lemon ricotta pancakes topped with a luscious blueberry compote. The zesty lemon pairs perfectly with the creamy ricotta in the pancakes, while the sweet and tangy blueberry compote adds a delicious finishing touch. Indulge in a stack of these fluffy pancakes for a breakfast treat that is sure to brighten your morning.
— Constant Cookbook
Ingredients
- 1 Tbs. plus 1/3 cup water
- 2 tsp. cornstarch
- 1/2 cup sugar
- 1/2 vanilla bean
- 2 cups fresh blueberries
- 2 Tbs. fresh orange juice
- 1/4 cup dried blueberries
- 1 1/2 cups all-purpose flour
- 1 Tbs. baking powder
- 1/4 tsp. kosher salt
- Zest and juice of 2 Meyer or regular lemons
- 2 eggs
- 1 cup milk
- 1 cup ricotta cheese
- 1/2 cup sugar
- 4 Tbs. (1/2 stick) unsalted butter, melted, plus more for cooking
- 1/2 tsp. vanilla extract
- Unsalted butter for serving
Instructions
- To make the blueberry compote, in a small bowl, stir together the 1 Tbs. water and the cornstarch to make a slurry. Set aside.
- Put the sugar in a heavy saucepan. Using a paring knife, split the vanilla bean in half lengthwise and scrape the seeds and pulp into the pan. Add the 1/3 cup water. Set the pan over medium heat and bring to a boil, without stirring. Continue cooking and when the sugar is dissolved, swirl the pan occasionally until the mixture is an amber-caramel color, about 10 minutes. Carefully add 1 cup of the fresh blueberries and the orange juice; the sugar will harden. Reduce the heat to low and cook, stirring gently, until the berries release their juices and the sugar dissolves, 1 to 2 minutes.
- Strain the mixture over a bowl. Return the liquid to the pan and whisk in the cornstarch slurry. Increase the heat to medium-high and cook, stirring, until the liquid comes to a boil, 1 to 2 minutes. Return the cooked berries to the pan and stir in the remaining 1 cup fresh blueberries and the dried blueberries. Stir to combine and keep warm until ready to serve.
- To make the pancakes, in a large bowl, whisk together the flour, baking powder and salt, then form a well in the center.
- In another bowl, whisk together the lemon zest, lemon juice, eggs, milk, ricotta, sugar, the 4 Tbs. butter and the vanilla. Pour the lemon mixture into the well in the flour mixture and, using a rubber spatula or a large spoon, stir until just combined. You will see plenty of small lumps, which is a sign that the batter has not been overworked. Let the batter rest for about 5 minutes before cooking.
- Preheat a griddle over medium heat until a few drops of water flicked onto the surface skitter across it. Lightly brush the griddle with butter.
- Pour about 1/4 cup of the batter onto the griddle for each pancake. Cook until bubbles form on top and the batter is set, 2 to 3 minutes. Using a spatula, flip the pancakes and cook until golden brown on the other sides, 2 to 3 minutes more. Keep warm until all the pancakes are cooked. Repeat with the remaining batter, brushing the griddle with more butter as needed.
- Serve the pancakes with butter and the blueberry compote. Serves 4.
- Recipe by Chef Suzanne Goin.
Yield
Serves 4.
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