Lemon Ricotta Pancakes With Fresh Blueberry Compote

Happy Weekend! There is a charming little breakfast place called Fritatta near our house that we frequent a few Saturdays a month. They have amazing food, but my favorite breakfast they serve are the lemon ricotta pancakes. Three soft & fluffy pancakes in which lemon and ricotta are added to the usual suspects. Top that with a fresh blueberry compote, and with every bite I feel I have died and gone to food heaven. While these pancakes aren’t quite as thick and cake-like as Fritatta’s, they have the same delicious flavor. The ricotta lends a moist element to the pancakes. Blueberry and lemon are two flavors that complement each other, but feel free to use mixed berries in the compote in whatever ratio suits you.

makes: 4-5 pancakes
adapted from: Bobby’ Flay’s recipes. Compote & Pancakes.

Blueberry Compote
2 teaspoons cornstarch
1 ½ cups fresh orange juice plus 2 teaspoons
3 tablespoons honey
1 vanilla bean, split
4 cups fresh blueberries (or 1 cup each blueberries & blackberries and 2 cups raspberries)

Lemon Ricotta Pancakes
¾ cup all-purpose flour
1 tablespoon baking powder
½ teaspoon ground nutmeg
¼ teaspoon salt
3 tablespoons sugar
1 cup ricotta cheese
2 eggs
2/3 cup milk
1 lemon, zested and juiced
Butter, for griddle

For the compote: Dissolve the cornstarch in the 2 teaspoons of orange juice. Set aside. Combine the 1 ½ cups orange juice, honey, and vanilla bean in a medium saucepan and bring to boil over high heat. Let cook for 2 minutes or until the honey has completely dissolved. Keep 1 cup of the berries aside to add to the compote later, pour the rest into the compote and cook for 4-5 minutes or until the berries break down slightly. Add the cornstarch and cook until the mixture thickens slightly, about 2 minutes. Remove from heat and stir in the remaining 1 cup berries. Discard the vanilla bean. If you prefer more sweetness, whisk in more honey or fine sugar (while compote is still warm) to taste.

For the pancakes:  Preheat a nonstick griddle.

Combine flour, baking powder, nutmeg, salt, and sugar in a small bowl. Whisk together the cheese, eggs, milk, lemon juice and zest in a large bowl. Whisk the flour mixture into the wet ingredients until just combined. Brush the hot griddle with butter. For each pancake, pour approximately ¼ cup of the batter (but no more) on the griddle and cook on both sides until light golden brown. Repeat until no batter remains.

Top the pancakes with the warm blueberry compote and sprinkle with powdered sugar if desired.

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One Reply to “Lemon Ricotta Pancakes With Fresh Blueberry Compote”

  1. […] layer of beauty and flavor. If you don’t need your lemon-ricotta pancakes to be gluten free, this recipe from Bobby Flay I made a few years ago is also very good (not as light & airy […]

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