Lemon Ricotta Pancakes with Blueberry Compote

Lemon Ricotta Pancakes with Blueberry Compote

INGREDIENTS

Lemon Ricotta Pancakes

• 6 eggs, separated
• 1 1/2 cup ricotta cheese
• 3 tbsp unsalted butter, melted
• 1/2 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/2 tsp salt
• Zest of 1-1 1/2 lemons

Blueberry Compote

• 2 – 10 oz bags (566g) of frozen Stahlbush Island Farms Blueberries
• 190g granulated sugar
• 100g lemon juice

INSTRUCTIONS

Lemon Ricotta Pancakes

• Separate eggs into two containers, being very careful to not get any yolks in the egg whites for the meringue. Set egg whites aside.
• Zest lemons into sugar and rub together. In a stand mixer, paddle together egg yolks, sugar, lemon zest, on medium high speed for 3 minutes until fluffy/pale yellow.
• Add flour and salt and mix for two more minutes.
• Add ricotta and melted butter and mix until incorporated. Set mixture aside.
• In a clean and dry mixing bowl, whip egg whites to form stiff peaks. Fold egg whites into yolk mixture until incorporated, but do not overmix.
• Cook like normal pancakes.

Blueberry Compote

• Place all ingredients into a heavy bottom pot and stir to coat the blueberries evenly. Cook over medium-low heat stirring often. Bring to a low simmer. Cook to desired consistency and a compote forms. Keep as is and cool, OR blend together and strain for a smooth syrup, then cool. Blueberries have a lot of pectin, so add water to thin out as needed if the syrup or compote is too thick. Can be fully cooled and stored in an air-tight container for up to a week.