north americanvegetarianbreakfastbrunchdessertsdessert

Lemon Ricotta Pancakes

Name: Lemon Ricotta Pancakes
Cook time: 31 min
Total time: 31 min
Yield: 6 servings
Ingredients: 1 pancake; 1 cup ricotta cheese; 1 egg yolk; ¾ cup milk; ½ teaspoon vanilla extract; 2 tablespoons lemon zest; 1 cup flour; 1 ½ teaspoons baking powder; 1 ½ cups blueberry compote; 2 cups blueberry; ½ cup sugar; ½ cup water; 1 tablespoon lemon juice; 2 egg whites; 2 tablespoons sugar

By Tasty31 min6 servings

Indulge in these fluffy Lemon Ricotta Pancakes that are bursting with zesty flavor and creamy goodness. Perfect for a weekend brunch, these delightful pancakes will leave you craving more!

Instructions

1
In a large mixing bowl, whisk together ricotta cheese, egg yolk, milk, vanilla extract, and lemon zest. Whisk until smooth, then add flour and baking powder. Mix this until fully combined.
2
In a separate mixing bowl, beat the egg whites on high speed with an electric mixer until very white and foamy, then gradually add sugar. Continue beating on high speed until hard peaks form.
3
Gently fold ¼ of the egg whites into the lemon ricotta mixture. Gently fold in the remaining egg whites. Be careful not to deflate the eggs!
4
Butter up a nonstick pan and pour in about ¼ cup (25g) worth of batter for each pancake.
5
Cook for 2-3 minutes on each side or until golden brown on the edges.
6
In a pot or pan, cook blueberries, sugar, water, and lemon juice. Stir occasionally to prevent sticking and cook for about 8-10 minutes or until the compote reaches a thick consistency. (Compote will thicken once it cools, so to loosen it up just add a touch of hot water.)
7
Serve hot compote over stack of pancakes and dust with powdered sugar.
8
Enjoy!