Lemon Ricotta Pancakes

Lemon Ricotta Pancakes with Blueberry Compote

Ingredients:

1 ½ cups all purpose flour
1 tablespoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
2 tablespoons granulated sugar
1 cup whole milk
½ cup ricotta cheese
2 whole eggs
1 lemon, zested and juiced
1 ½ cups fresh or frozen blueberries
¼ cup granulated sugar
Butter or oil, for cooking pancakes

Instructions:

1. In a medium mixing bowl, combine flour, baking powder, baking soda, salt, and sugar. In a separate mixing bowl, whisk milk, ricotta, and eggs, until combined.
2. Add liquid mixture to dry mixture and whisk to combine. If there are a few lumps, that is ok. Add lemon zest, stir to combine, and set aside.
3. While batter rests, make berry compote. Place berries and sugar in a small pot and stir to coat berries in sugar. Over medium-low heat, slowly melt sugar and simmer mixture until it is beginning to thicken, about 5 minutes.
4. While compote simmers, cook pancakes. Heat a skillet or medium sauté pan over medium heat. Coat pan with butter or oil and ladle one pancake into the center of the pan. Cook until pancake has bubbles on surface and is beginning to brown around the edge. Flip and cook on second side until golden brown and cooked through. Continue this process until batter is finished.
5. Once compote has thickened to desired consistency, stir in lemon juice and remove from heat. Spoon compote over warm pancakes and enjoy!

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