A luscious warm citrus-infused blueberry compote perfectly compliments these tender and delicious lemon pancakes. Recipe by Chef Mindy Segal.

Lemon Ricotta Pancakes with Warm Blueberry Compote

Blueberry Compote:
4 cups (2 pints) blueberries, fresh or frozen
2 teaspoon cornstarch
1 cup granulated sugar
1/2 cup water
1/4 cup prepared lemon curd (from 10 to 12 ounce jar)
1 tablespoon fresh orange juice
Pinch of salt
1 tablespoon butter
1/2 teaspoon pure vanilla extract

 

Pancakes:
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons granulated sugar
Grated zest of 1 lemon
2 large eggs, separated
1 cup (8 ounces) ricotta cheese, preferably whole milk
1 1/2 cups milk, preferably whole
Confectioner’s sugar

1. For Blueberry Compote: In a sauté 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.
2. For 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.
3. To complete the recipe, heat a buttered nonstick skillet or griddle over medium-high heat or to 350ºF / 175ºC (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.
4. 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.

Makes 6 servings.

Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.