Shelly's Recipe

LEMON RICOTTA PANCAKES WITH WARM BLUEBERRY COMPOTE

Category: Pancakes

Blueberry Compote
4 cups (2 pints) blueberries, fresh or frozen
2 tsp cornstarch
1 cup sugar
1/2 cup water
1/4 cup prepared lemon curd (from 10-to-12 oz jar)
1 tbsp fresh orange juice
Pinch of salt
1 tbsp butter
1/2 tsp vanilla extract

Pancakes
2 cups flour
2 tsp baking powder
1/2 tsp salt
2 tbsp sugar
Grated zest of 1 lemon
2 eggs, separated
1 cup (8 oz) ricotta cheese, preferably whole milk
1 1/2 cups milk, preferably whole
Confectioners sugar

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 350 degrees (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 confectioners sugar and pour compote over the pancakes.