Ricotta Pancakes with Blueberry-Lemon Compote

Name: Ricotta Pancakes with Blueberry-Lemon Compote
Yield: Makes 8 large
Ingredients: 4 cups fresh blueberries (about 1½ pounds), divided; ¼ cup plus 1 tablespoon sugar; 1 teaspoon kosher salt, plus more; 1½ teaspoons finely grated lemon zest; 1 tablespoon fresh lemon juice; 4 large eggs, separated; ½ cup all-purpose flour; ½ cup whole wheat flour; 1½ teaspoons baking powder; ¼ teaspoon baking soda; 1⅓ cups whole-milk fresh ricotta; ¾ cup buttermilk; 2 teaspoons vanilla extract; Vegetable oil (for griddle); Pure maple syrup and room-temperature butter (for serving)

By Rick Martinez

August 11, 2017

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Photo by Laura Murray, styling by Judy Mancini

If you’re in a bit of a time crunch, these lemon-ricotta pancakes are remarkably light and delectable on their own. They would also be fantastic made with raspberries or huckleberries.

Recipe notes

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