LEMON RICOTTA PANCAKES WITH WARM BLUEBERRY COMPOTE
Make and share this Lemon Ricotta Pancakes With Warm Blueberry Compote recipe from Food.com.
Provided by Annacia
Categories Breakfast
Time 45m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- For the blueberry compote, in a saute pan, combine the blueberries, cornstarch, 1 cup sugar, water, lemon curd, orange juice, and a pinch of salt. Gently cook over medium heat until the blueberries are tender but not broken down, and the mixture simmers and thickens. Remove from the heat; stir in the butter and vanilla. Set aside to cool slightly.
- For the pancakes, in a medium bowl, sift the flour, baking powder, salt, and sugar. Stir in lemon zest. Set aside. In a large bowl, mix the egg yolks and the cheese. Fold in the dry ingredients alternately with the milk. In a separate bowl, whip the egg whites until medium-stiff peaks form. Fold into the batter.
- To complete the recipe, heat a buttered nonstick skillet or griddle over medium-high heat or to 350ºF (water drops on the skillet should skitter or sizzle when hot). For each pancake, pour 1/4 to 1/3 cup batter and cook until bubbles form on top. Turn and cook until the bottom is golden brown and the pancake is cooked through.
- To serve, stack three pancakes on each plate with a dollop of the remaining prepared lemon curd between pancakes. Sprinkle with confectioner's sugar and pour compote over the pancakes.
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Pawan Patel
[email protected]These pancakes were a hit with my family! They loved the light and fluffy texture, and the blueberry compote was the perfect topping.
Adeel Zulfiqar
[email protected]Overall, these pancakes were a success! The lemon ricotta flavor was unique and delightful, and the blueberry compote added a perfect touch of sweetness.
SUBHAN GAMING
[email protected]These pancakes were a bit too dense for my taste. I think I'll try a different recipe next time.
Aliyu Abduljabbar
[email protected]I'm not a huge fan of lemon, but these pancakes were still really good. The ricotta cheese made them extra moist and fluffy.
Sufyan Pashtoon
[email protected]The pancakes were delicious! I especially loved the blueberry compote. It was the perfect way to balance out the tartness of the lemon.
Breakfast Club
[email protected]These pancakes were a bit bland. I think I'll add some more lemon zest and sugar next time.
Daniel McGarrigle
[email protected]I followed the recipe exactly and the pancakes turned out perfectly. They were light and fluffy, with a lovely lemon flavor. The blueberry compote was also delicious and easy to make.
Kason Cole
[email protected]The pancakes were easy to make and turned out great! The ricotta cheese made them extra moist and flavorful.
Dusti Buns
[email protected]These pancakes were a bit too lemony for my taste, but the blueberry compote was delicious.
Becky Carothers
[email protected]I've made these pancakes several times now and they're always a hit! My family loves the light and fluffy texture of the pancakes, and the blueberry compote is the perfect finishing touch.
Luyolo Melamane
[email protected]The pancakes were easy to make and cooked up beautifully. I loved the combination of lemon and ricotta, and the blueberry compote was a delicious addition.
koleosho ganiyat
[email protected]These lemon ricotta pancakes were a delightful treat! The ricotta cheese added a lovely richness and moistness to the pancakes, while the lemon zest brightened up the flavor perfectly. The blueberry compote was the perfect accompaniment, adding a swe