Lemon-Ricotta Pancakes with Compote

Preparation info

  • Serves


    • Difficulty


Appears in

Let's Do Brunch

Let's Do Brunch

By Brigit Binns

Published 2013

  • About


  • 3 cups (12 oz/375 g) blackberries and/or raspberries


To make the compote, in a saucepan, cook the berries and maple syrup over medium heat, 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 speed until soft peaks f