Lemon-Ricotta Pancakes with Blueberry Compote

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

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

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