These light and fluffy lemon ricotta pancakes with sweet blueberry compote will become your next breakfast favorite!
1 1/2 tablespoons fresh lemon juice
1 1/2 teaspoons cornstarch
2 cups frozen wild blueberries
2-3 tablespoons granulated sugar
2 tablespoons water
Zest of one lemon
1 1/4 cups all-purpose flour
3 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup ricotta cheese
1/3 cup milk
1 large egg
1/2 cup fresh lemon juice
2 teaspoons grated lemon zest
2 large egg whites
Vegetable oil & butter for griddle
First, make the blueberry compote. In a small bowl, combine the lemon juice and cornstarch and set aside. In a medium saucepan, combine the blueberries, sugar, and water. Bring to a boil over high heat. Reduce to a simmer and stir in lemon juice and cornstarch mixture. Stir until the sauce thickens slightly. Stir in lemon zest. Cover to keep warm and set aside.
Make the pancakes. Whisk together flour, baking powder, sugar and salt in a small bowl. Combine ricotta, milk, egg, lemon zest and juice in a separate, larger mixing bowl.
Beat the egg whites with a handheld electric mixer until stiff.
Add the dry ingredients to the ricotta mixture, stirring gently until just combined. Stir a small scoop of the egg whites into the batter mixture to lighten it, then fold in the remaining whites with a spatula.
Heat a griddle over medium-high heat. Grease the surface with a small bit of butter or vegetable oil, just enough to coat the surface. Use a 1/3-cup measure to pour batter onto the hot griddle. Cook the pancakes for about 3 or 4 minutes, until the undersides are golden and you see a few bubbles popping through the pancakes. Flip the pancakes and cook another 2 to 3 minutes, until golden. Repeat with the remaining pancakes.
Serve warm with blueberry compote and powdered sugar.