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Lemon Ricotta Pancakes with Blueberry Compote
Created by: Howcan Team
Ingredients
- 1 1/2 cups all-purpose flour
- 3 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 tablespoons granulated sugar
- 1 cup ricotta cheese
- 1 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 2 lemons
- Juice of 1 lemon
- 2 cups fresh or frozen blueberries
- 1/4 cup water
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
Instructions
- In a large bowl, whisk together 1 1/2 cups of flour, 3 1/2 teaspoons of baking powder, 1/2 teaspoon of salt, and 2 tablespoons of granulated sugar.
- In a separate bowl, mix together 1 cup of ricotta cheese, 1 cup of milk, 2 large eggs, 1 teaspoon of vanilla extract, zest of 2 lemons, and juice of 1 lemon.
- Gently fold the wet ingredients into the dry ingredients until just combined. Be careful not to overmix.
- Heat a non-stick griddle or skillet over medium heat and lightly grease with butter or cooking spray.
- Pour 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side. Repeat with the remaining batter.
- In a small saucepan, combine 2 cups of blueberries, 1/4 cup of water, 1/4 cup of granulated sugar, and 1 tablespoon of lemon juice. Cook over medium heat, stirring occasionally, until the blueberries burst and the mixture thickens into a compote, about 10 minutes.
- Serve the lemon ricotta pancakes with the warm blueberry compote on top. Enjoy!
Lemon Ricotta Pancakes with Blueberry Compote is a delightful brunch dish that originated in Italy. The creamy richness of ricotta cheese combined with the zesty flavor of lemon creates a unique and indulgent pancake experience. The blueberry compote adds a burst of sweetness and tanginess, perfectly complementing the pancakes. This dish gained popularity in the United States, particularly in upscale brunch spots and gourmet restaurants. Chefs like Giada De Laurentiis and Ina Garten have popularized their own versions of this dish, adding their unique twists. Today, the best versions of this dish can be found in trendy brunch spots in cities like New York, San Francisco, and Los Angeles. The key to perfecting this dish lies in achieving the right balance of flavors - the pancakes should be fluffy, the lemon should be zesty but not overpowering, and the blueberry compote should be bursting with fresh fruit flavor. For a twist, some chefs also incorporate other berries or citrus fruits into the compote. Whether enjoyed at a chic restaurant or homemade, Lemon Ricotta Pancakes with Blueberry Compote is a delightful treat for any brunch enthusiast.
30 min
4 servings
350 calories
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