Lemon Ricotta Pancakes with Mixed Berry Compote

Equipment

Ingredients

Instructions

1. 1
   Prepare the berry compote: In a small saucepan, combine mixed berries, 2 tbsp granulated sugar, and 1 tbsp lemon juice. Bring to a simmer over medium heat, then reduce heat to low and cook for 5-7 minutes, stirring occasionally, until berries break down and the sauce thickens slightly. Set aside to cool.
2. 2
   In a large bowl, whisk together flour, 2 tbsp sugar, baking powder, baking soda, and salt. In a separate medium bowl, whisk together ricotta cheese, milk, egg yolks, melted butter, lemon zest, and 1 tbsp lemon juice until smooth.
3. 3
   Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are fine. In a clean bowl, beat the egg whites with an electric mixer until stiff peaks form. Gently fold the beaten egg whites into the pancake batter in two additions until just incorporated, being careful not to deflate the whites.
4. 4
   Heat a lightly oiled or buttered griddle or large non-stick skillet over medium-low heat. Pour about 1/4 cup of batter per pancake onto the griddle. Cook for 3-4 minutes per side, or until golden brown and cooked through, flipping once bubbles appear on the surface.
5. 5
   Transfer cooked pancakes to a plate. Repeat with remaining batter, adding more oil or butter to the griddle as needed. Serve stacks of warm pancakes immediately, topped generously with the mixed berry compote.

Nutrition

Frequently Asked Questions