Lemon Ricotta Pancakes with Blueberry Compote

Name: Lemon Ricotta Pancakes with Blueberry Compote
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Deutsch
Ingredients: 1 cup All-purpose flour; 2 tbsp Granulated sugar; 1 tsp Baking powder; 1/2 tsp Baking soda; 1/4 tsp Salt; 1 cup Milk (any kind); 1/2 cup Ricotta cheese; 1 large Egg; 2 tbsp Melted unsalted butter, plus more for cooking; 1 tbsp Lemon zest (from 1 large lemon); 2 cups Fresh or frozen blueberries; 1/4 cup Granulated sugar (for compote); 1 tbsp Lemon juice (for compote); 2 tbsp Water (for compote); Powdered sugar For dusting (optional)

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These Lemon Ricotta Pancakes are a delightful breakfast or brunch treat, offering a refreshing twist on classic pancakes. The ricotta cheese makes them incredibly moist and tender, while fresh lemon zest adds a burst of citrusy flavor. Paired with a simple homemade blueberry compote, these pancakes are a perfect balance of sweet and tangy, ideal for welcoming spring mornings.

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Lemon Ricotta Pancakes with Blueberry Compote

Prep Time15 min

Cook Time25 min

Servings4 servings

DifficultyEasy

Equipment

Large mixing bowlSmall saucepanWhiskGriddle or large skillet

Instructions

1
First, prepare the blueberry compote: In a small saucepan, combine blueberries, 1/4 cup sugar, lemon juice, and water. Bring to a simmer over medium heat, then reduce heat and cook for 8-10 minutes, stirring occasionally, until berries have burst and the sauce has slightly thickened. Set aside to keep warm.
2
In a large bowl, whisk together flour, 2 tbsp sugar, baking powder, baking soda, and salt. In a separate medium bowl, whisk together milk, ricotta, egg, melted butter, and lemon zest until well combined.
3
Pour the wet ingredients into the dry ingredients and mix gently until just combined. A few lumps are fine; do not overmix, as this can lead to tough pancakes.
4
Heat a lightly buttered griddle or large non-stick skillet over medium-low heat. Pour about 1/4 cup of batter per pancake onto the hot surface. Cook for 2-3 minutes per side, or until golden brown and cooked through, flipping once bubbles appear on the surface.
5
Transfer cooked pancakes to a plate. Repeat with remaining batter, adding more butter to the griddle as needed. Serve stacks of warm pancakes immediately, generously topped with the blueberry compote and a dusting of powdered sugar, if desired.

Nutrition

Calories420 kcal

Protein15g

Fat18g

Carbohydrates

Frequently Asked Questions

Can I use frozen blueberries for the compote?

Yes, absolutely! Frozen blueberries work perfectly for the compote and don't require thawing beforehand. They might release a bit more liquid, so you might need to cook the compote for an extra minute or two.

How do I prevent flat pancakes?

Ensure your baking powder and baking soda are fresh. Also, avoid overmixing the batter; a few lumps are normal. Don't press down on the pancakes while cooking, and make sure your griddle isn't too hot, which can cause them to brown too quickly without cooking through.

Can I make the batter ahead of time?

While fresh batter is best for the fluffiest pancakes, you can prepare the dry ingredients and wet ingredients separately and combine them just before cooking. If you must mix the whole batter, it can be refrigerated for a few hours, but you might lose some of the leavening power.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.