Lemon Ricotta Pancakes with Blueberry Compote

Submitted by Elizabeth Christensen - added 5/1/24

This is the Mother's Day morning meal that my husband makes every year. Even with him serving as bishop for six years and now stake president I can count on these pancakes that bring lemon and blueberry together perfectly!

Ingredients

• 3 1/2 cups all-purpose flour (sifted)
• 2 Tbsp. baking powder
• 2 tsp. salt
• 3 cups buttermilk
• 1 1/2 cups whole milk
• 4 large eggs
• 2 tsp. vanilla
• 4 Tbsp. vegetable oil
• 3 cups Fresh Ricotta Cheese (1 – 28 oz. container)
• 8 Tbsp. granulated sugar
• 4 Tbsp. lemon zest (minced)
• Blueberry Compote:
• 2 cups frozen blueberries
• 1/4 cup sugar
• 3 Tbsp. water
• 2 tsp. lemon juice

Instructions

1. Place the flour, baking powder and salt into a mixing bowl. Stir all the ingredients together until evenly combined. Set aside.
2. Pour the buttermilk into another mixing bowl. Add the eggs, vanilla, and oil into the bowl. Add the ricotta cheese, sugar and lemon zest into the bowl with the buttermilk. Using a wire whisk, gently stir the ingredients together until evenly combined. Add the flour mix into the bowl with the buttermilk and ricotta cheese. Continue to fold the ingredients together until evenly combined with a few small lumps remaining in the batter. Do not over mix the batter. Batter will be thick.
3. Heat griddle to 350ºF and grease with cooking spray. Using a 4 oz. ladle, pour the batter onto the griddle forming one pancake that is 6” in diameter. Cook the pancakes for approximately 2-1/2 minutes or until the edges begin to dry and puff up with little air bubbles will start appearing over the top surface of the pancakes. Flip each pancake over and continue to cook for another 1-1/2 minutes or until done.
4. Blueberry Compote
5. Place 1 cup of blueberries, water, sugar, and lemon juice into a saucepan and heat over medium until a low boil for 10 minutes. Add remaining blueberries and cook an additional 8 minutes. Mixture will thicken slightly as it cools. Serve warm.