Lemon-Ricotta Pancakes with Blueberry Compote

Name: Lemon-Ricotta Pancakes with Blueberry Compote
Yield: Makes 4 servings
Ingredients: 2 tbsp unsalted butter, melted; Grated zest of 1 lemon; 1 tsp pure vanilla extract; Avocado oil or canola oil for cooking; 3 tbsp sugar; 3 large eggs, separated; ⅓ cup (40 g) all-purpose flour; 2 cups (450 g) whole-milk ricotta cheese; ½ cup (155 g) pure maple syrup; 3 cups (425 g) blueberries

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Williams Sonoma Breakfast & Brunch

By Williams Sonoma

Published 2024

About

These lighter-than-air pancakes get their delicate texture from the addition of whipped eggs whites and ricotta cheese. You can omit the lemon zest if you like, although it pairs wonderfully with the blueberry compote. For a mixed berry compote, use equal amounts of blackberries, raspberries, and blueberries.

Ingredients

For the Blueberry Compote

3 cups (425 g) blueberries
½ cup (155

Method

To make the compote, in a saucepan, combine the blueberries and maple syrup. Place over medium heat and cook, stirring occasionally, just until the berries begin to release some juices, about 3 minutes. Set aside.

In a bowl, whisk together the ricotta, flour, egg yolks, sugar, melted butter, lemon zest, and vanilla. In another bowl, using an electric mixer, beat the egg whites on high s