Lemon Ricotta Pancakes made with Homemade Ricotta Cheese and Blueberry Butter topped with a Mixed Berry Compote

I’ve got some EXCITING NEWS!!! But you have to wait to the bottom of the post to hear about it. (Sorry)

In just awesome news, I think I’ve made my best batch of pancakes ever! I’m normally a pancake mix kinda gal. I prefer Bisquick because it tends to cook up thicker and fluffier pancakes, in my humble opinion. I like my flapjacks with butter and syrup. If I go out for breakfast, I’ll splurge on some blueberry pancakes, but I don’t like really thick jellied fruit on my stack.

You know the kind that’s almost like pie filling… it’s thick and overly sweet and you know it’s packed with a ton of sugar. Yeah. That kind. Blech! I no likey.

However, this Mixed Berry Compote that I made was perfect form me.  I loved it on my griddlecakes! It was just the berries, a touch of honey and some lemon juice.

And I loved how it paired so well with the lemon pancakes!

To be honest, I don’t think I’ve ever had Ricotta Pancakes before. Zoinks! Thank goodness I rectified that! I was a bit nervous about how the taste and texture of the sour cheese would be when mixed into  light and fluffy egg whites. Having never tried them before I wasn’t sure what to expect.

Even after I made them and photographed them, I was nervous to EAT them. But then… I did… And I was like “Holy Cow! Why was I such a scaredy-cat?” I admit. I had no idea what I had been missing out on.  Pure Awesomeness!

And if you don’t scroll down, you don’t know what you’ll be missing out on.

Yield: 12

Lemon Ricotta Pancakes

Print

These Lemon Ricotta Pancakes were light and fluffy! The flavor combination of the lemon and mixed berries was amazing!

Cook Time 20 minutes

Total Time 20 minutes

Ingredients

For the Lemon Ricotta Pancakes

• 2 tablespoons sugar, divided
• 3 large eggs, separated
• 1 tablespoon packed finely grated lemon zest
• 1/2 teaspoon vanilla extract
• 3/4 cup whole-milk ricotta cheese
• 1 teaspoon fine salt
• 1 1/2 teaspoons baking powder
• 5 tablespoons unsalted butter, plus more for coating the frying pan and serving
• 1 cup whole milk
• 1 1/4 cups all-purpose flour

For the Mixed Berry Compote

• 1 teaspoon lemon juice
• 1 tablespoon Honey
• 2 cups of mixes Berries - blueberries, raspberries, and blackberries

Instructions

1. In a medium saucepan over medium heat, stir the milk and butter until the butter melts. Then allow to cool.
2. In a separate bowl, combine the dry ingredients and give it a little toss to mix.
3. Separate the eggs. Place the egg yolks into a large bowl and the egg whites into your mixer bowl.
4. With your whisk attachment, whisk the egg white on medium speed. Add in 1 tablespoon of sugar and salt when the whites are foamy. Continue whipping the eggs until soft peaks form.
5. Mix the yolks, 1 tablespoon of sugar, lemon zest and vanilla and whisk until it it light yellow and creamy. Gradually whisk in 1/4 of the warm milk being careful to temper the eggs and not cook the eggs. Then pour in all the milk in and stir until smooth.
6. Add the flour to the egg/milk mixture and gently stir until just combined.
7. Fold 1/3 of the egg whites into the batter. Gently fold the batter over the whites being careful not to pop the air bubbles out.
8. Fold in half the ricotta the same way, followed by 1/3 of the egg white, the remainder of the ricotta and the rest of the egg white.
9. Heat a large griddle to 375 deg F or a fry pan over medium high heat.
10. Lightly coat the griddle with some butter and pour a 1/2 cup of batter on to the hot surface. Watch for bubbles to form and the edges to firm up, then flip over and cook for another minute. If you like a "marbled" pancake skin, add more butter before each addition. If you prefer an all over brown pancake, then do not add any more butter between batches.
11. Store in a warm oven or in a Pancake Keeper until ready to serve.

Notes

Recipe from The Chow

Find the Recipe for the Homemade Ricotta HERE.

Find the recipe for the Blueberry Butter HERE.