CDKitchen, it's what's cooking online!
  • contact the CDKitchen helpdesk
recipe box start page

LEMON RICOTTA PANCAKES WITH WARM BLUEBERRY COMPOTE

Shelly's
recipe box

Printview my recipes
this recipe viewed 23 times

Printprint
Savesave
share this recipe:
  share on facebook share on google plus share on twitter share on pinterest


Category: Pancakes
    Prep Time:       Cook Time:       Total Time:  

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.



Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.

recipe comments

add a comment:

You must log in to comment on this page

related member recipes

Lemon Blueberry Ricotta Pancakes
   by sgre52160



3 eggs, separated 1/4 cup all-purpose flour 1/4 cup vegetable oil 3/4 cup ricotta cheese 2 tablespoons sugar 1/4 teaspoon salt Pinch nutmeg 1 tablespoon freshly-grated lemon zest, plus addition




Blueberry Strawberry Compote Over Lemon Tartlets
   by sgre52160



For the compote: 1 (10-ounce) bag frozen strawberries 1 (10-ounce) bag frozen blueberries 1 cup sugar 1/4 cup quick cooking tapioca 1 (12-ounce) jar ginger preserves 2 tablespoons lemon




Meyer Lemon Ricotta Pancakes With Macerated Strawberry Coulis
   by sgre52160



Strawberry coulis: 1quart strawberries, topped and quartered 1/2 cup sugar 1/2 cup orange juice Pancakes: 2 cups flour 3/4 cup sugar 1/2 tsp salt, plus a pinch for egg whites 1 heaping




Lemon Ricotta Pound Cake With Blueberry Sauce
   by sgre52160



1 1/2 cups cake flour 3 tsp baking powder 1 tsp salt 3/4 cup butter, room temperature, plus more to grease the baking pan 1 1/2 cups whole milk ricotta cheese ( I used a 15 ounce carton) 1 1




Compote - Fresh Melon Blueberry
   by KitchenMagician



Makes 6 servings. 3 lb. seedless watermelon half honeydew melon half cantaloupe 1 c. fresh blueberries 1 T. orange-flavoured liqueur 2 T. shredded fresh mint Using melon baller, scoop balls





view more member recipes

related CDKitchen recipes


About CDKitchen

Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 200K+ members - browse for a recipe, submit your own, add a review, or upload a recipe photo.