Servings 6
I ngredients :
For Blueberry Compote:
4 cups (2 pints) blueberries, fresh or frozen
2 teaspoons cornstarch
1 cup sugar
½ cup water
¼ cup prepared lemon curd (from 10- to 12-ounce jar)
1 tablespoon fresh orange juice
Pinch of salt
1 tablespoon butter
½ teaspoon pure vanilla extract
For Pancakes:
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
2 tablespoons sugar
Grated zest of 1 lemon
2 eggs, separated
1 cup (8 ounces) Wisconsin Ricotta Cheese, preferably whole milk
1 ½ cups milk, preferably whole
Confectioner’s sugar
Lemon Ricotta Pancakes with Blueberry Compote
Di rec t ions:
For Blueberry Compote, in sauté pan, combine blueberries, cornstarch, 1 cup sugar, water, lemon curd, orange juice, and pinch of salt. Gently cook over medium heat until blueberries are tender but not broken down, and the mixture simmers and thickens. Remove from heat; stir in butter and vanilla. Set aside to cool slightly.
For Pancakes, in medium bowl, sift the flour, baking powder, salt and sugar. Stir in lemon zest. Set aside. In
large bowl, mix egg yolks and cheese. Fold in dry ingredients alternately with milk. In separate bowl, whip egg whites until medium-stiff peaks form. Fold into batter.
To Complete Recipe, heat buttered nonstick skillet or griddle over mediumhigh 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 bottom is golden brown and pancake is cooked
through.
To Serve, stack three pancakes on each plate with dollop of remaining prepared lemon curd between pancakes. Sprinkle with confectioner’s sugar and pour compote over pancakes.