Lemon Ricotta Blueberry Pancakes with Blueberry Compote
The fancy brunch pancake - creamy ricotta batter with lemon zest, topped with a warm blueberry compote.
This is the pancake you make when you want people to think you went to culinary school. Ricotta folded into the batter makes it richer and creamier than a regular pancake - not heavier, somehow lighter. The lemon zest cuts through the richness and makes the whole thing taste brighter. And the blueberry compote on top - five minutes in a pan with a little sugar and lemon - turns into something that looks like it came from a jar at a farmers market but took you almost no effort. Make these on a Sunday. Tell no one how easy they were.
Prep: 10 min • Cook: 15 min • Serves: 4
Ingredients
- 1.25 cups All-Purpose Flour
- 3 tsp Baking Powder
- 0.5 tsp Salt
- 1 Egg
- 2 Tbl Olive Oil
- 0.75 cup Milk
- 0.5 cup Ricotta Cheese
- 1 Lemon, zested
- 1 cup Fresh Blueberries (for compote)
- 2 Tbl Sugar (for compote)
- 1 Tbl Lemon Juice (for compote)
Instructions
- Make the compote first: combine blueberries, sugar, and lemon juice in a small saucepan over medium heat. Cook for 5-6 minutes, stirring occasionally, until berries burst and sauce thickens. Set aside.
- Grab your 4-cup measuring cup and pour in the milk.
- Crack the egg into the measuring cup.
- Whisk flour, baking powder, salt, olive oil, and lemon zest into the measuring cup. Stir until just combined - the batter will be slightly thicker than usual.
- Heat a pan over medium heat and grease lightly.
- Pour 1/4 cup of batter per pancake. Cook until bubbles form and edges are set, about 2-3 minutes. Flip and cook 2 more minutes.
- Serve with warm blueberry compote spooned generously over the top. Or maple syrup if you're not feeling fancy.