Light and fluffy ricotta pancakes with citrus flavors and served with a delicious blueberry compote sauce on top.
Ingredients
Blueberry Compote
2teaspoonsorange zest
½cup(120ml)orange juice
1teaspoon(5ml)lemon zest
¼cup(60ml)lemon juice
3tablespoons(45ml)honey
16mint leaves, whole
pinchkosher salt
3cups(450g)blueberries, fresh or frozen
Ricotta Pancakes
3tablespoons(45ml)honey
1teaspoonslemon zest
2teaspoonsorange zest
1cup(240ml)ricotta cheese
4largeeggs, whites and yolks separated
¼teaspoonkosher salt
½cup(71g)all-purpose flour
Instructions
Make the Blueberry Compote - In a medium saucepan, combine orange zest and juice, lemon zest and juice, honey, and mint. Heat over medium-high heat until boiling, stirring occasionally for 6 minutes. The syrup should be slightly thickened and reduced to about ½ cup.Turn off the heat and add a pinch of salt, stirring to combine. Carefully remove and discard the mint leaves. Add 3 cups of blueberries and stir to coat with the syrup.
Thicken the Consistency - Over medium heat, cook the blueberries until a dark purple thickened sauce forms, about 12 to 15 minutes. Stir as needed to ensure the sides and bottom of the pan do not burn. The blueberries will pop, and large pieces will remain. Cook the compote longer if you want a thicker jam-type sauce. If it gets too thick, add water until you achieve the desired consistency. Keep warm to use as a topping for the pancakes.
Make the Pancake Batter - In a medium bowl, whisk together honey, orange and lemon zest, egg yolks, ricotta cheese, and salt. Add flour and whisk until just combined. Place the egg whites in a bowl and use an electric mixer to whisk at medium-high speed until medium-firm peaks are formed, about 3 to 4 minutes.Add about ⅓ of the beaten egg white into the batter, gently folding until just mixed. Fold the remaining whites ⅓ at a time, ensuring not to deflate the batter, which should be light and airy.
Prepare the Pan - Lightly grease a nonstick pan or griddle with cooking spray, melted butter or oil.
Cook the Pancakes - Set the pan over medium heat until hot. Add about ¼ cup of batter, 2 inches apart. Cook each pancake for 2 to 3 minutes on each side until the bottoms are golden brown and the edges are set. They are done when they spring back when lightly touched. Lightly grease the pan between batches as needed.
To Serve - Place pancakes on a plate and serve with warm blueberry compote.
Notes
Sauce Yield: 1 cup of compote
Make it Gluten-Free: Substitute gluten-free flour for all-purpose flour. I recommend Bob’s Red Mill 1:1 gluten-free baking flour.
Blueberry Compote: Can be stored in an airtight container for up to 5 days. Reheat before serving.