Ricotta Pancakes with Blueberry Compote


Ricotta Pancakes with Blueberry Compote

The key to fluffiness and that super creamy texture is using ricotta, eggs, and buttermilk at room temperature.
Prep Time45 mins
Cook Time30 mins
Course: Breakfast, brunch
Cuisine: American
Keyword: Blueberries, Blueberry Pancakes, Grilled lemon, lemon, Limes, pancakes, Sour cream
Servings: 6 people
Cost: $10

Ingredients

Pancakes

  • 1.5 cup Flour
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
  • 2 tbsp Raw Sugar or sweetener
  • 1/2 cup Ricotta
  • 1 cup Buttermilk
  • 2 Eggs
  • 2 tsp Vanilla
  • 2 tbsp Butter
  • 1 cup Sour Cream
  • 1 Zest of 1 Lime

Blueberry Compote

  • 2 cups Frozen Blueberries or fresh
  • 1 tbsp Raw Sugar or sweetener

Grilled Lemons

  • 2 Lemons washed and sliced
  • 1 tbsp Raw sugar or sweetener

Instructions

Pancakes

  •  In a small bowl, whisk the flour, baking powder, salt, and sugar.
  • In a large bowl, mix ricotta and buttermilk until smooth. Incorporate eggs, vanilla and mix well.
  • Add the dry ingredients and whisk until the batter is smooth. Mix until combined but be careful not to over mix. Let batter stand for at least 5 minutes before cooking.
  • Preheat skillet or griddle over medium heat for about 2 minutes. Lightly butter it. Once you hear the sizzle and the butter is foamy, it is ready to go.
  • Pour batter in 1/2 cup portions and cook until bubbles start to form on the surface of a pancake. Flip it and continue to cook until pancakes are golden brown on each side.
  • Repeat with remaining batter. 

Blueberry Compote

  • Cook 2 cups of frozen blueberries, 1 tbsp of sugar in a saucepan over medium heat, stirring occasionally, until mixture becomes thick and starts to bubble, 8–10 minutes. Fresh blueberries will require 6-8 minutes of cooking time.
  • Remove from heat and serve warm with pancakes.

Grilled Lemons

  • Preheat grill or a skillet on medium-high heat. Add lemon slices.
  • Grill lemon slices for about 2-3 minutes on each side. Sprinkle with sugar, let it melt a bit and remove from heat.
  • Serve pancakes with warm blueberry compote, topped with sour cream and lime zest with grilled lemons on the side.
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