Ricotta Pancakes with Blueberry Compote

I really enjoy having a relaxing Saturday morning with Mike.  This means making a not so ordinary breakfast, then spending time on the couch (us and the cat all snuggling) while sipping on coffee, slowly easing into the day.  Unfortunately, we've had a busy Summer so we haven't had many Saturday's like that.  I was excited to see our calendar was free this past Saturday from 7am-11am.  This calls for ricotta pancakes!   

I found this recipe online at "the kitchn" which boasted about the fluffiness of these ricotta pancakes.  They were not wrong.  Although the batter is deceptively thick, the pancakes are airy pillows of yumminess.  This is a double-edged sword, because these ricotta pancakes are so delectable I ended up eating far more than I normally would (six if you are wondering, and Mike ate 7).  I did make some minor adjustments to the recipe, I reduced the amount of all-purpose flour and replaced it with buckwheat flour which does not contain gluten.  I also substituted lemon zest and juice for vanilla since I was using lemon notes in the blueberry compote.  

You can top the pancakes with a fruit compote like I did today, or homemade lemon curd, or even a drizzle of maple syrup.  Ummm, I'm craving these pancakes just thinking about them.  Here's to slow weekend mornings, good breakfast, and gladness!

CLICK HERE for a printer friendly recipe.  Recipe makes 10-14 pancakes {or 2 servings for big eaters like me}

Ingredients for Ricotta Pancakes with Blueberry Compote

  • 1 cup (248g) part-skim ricotta cheese, drained in cheesecloth overnight
  • 3/4 cup (90g) all-purpose flour
  • 1/4 cup (30g) buckwheat flour
  • 1/2 teaspoon baking powder
  • 1.5 tablespoons granulated sugar for batter + 1/2 teaspoon for compote
  • pinch of salt
  • 3/4 cup whole milk
  • 2 eggs, separate yolks from whites
  •  lemon zest from 1/2 of lemon (1/2 teaspoon for batter, 1 tablespoon for compote)
  • 2 teaspoons lemon juice (1 teasp for batter, 1 teasp for compote) 
  • butter for griddle
  • 1 pint of blueberries, washed and pat dry

Directions for Ricotta Pancakes with Blueberry Compote

  1. In a medium bowl, place dry ingredients (flour, baking powder, sugar, salt) and whisk together.  
  2. In a large bowl, combine ricotta, milk, egg yolks, lemon juice, and 1/2 teaspoon of lemon zest.  Stir gently until just combined.  Now add the dry ingredients to this bowl.  Fold gently with a spatula until dry ingredients incorporated. 
  3. In a clean medium bowl, beat the egg whites with a mixer until stiff peaks form.  Fold 1/3 of the egg whites at a time into the batter using a spatula.  Do not overmix in order to keep the air in the egg whites so that you will have fluffy pancakes.  
  4. Heat a griddle over medium-high heat (about 325-350 degrees F).  Melt 1 tablespoon of butter to coat the surface.  Using a 1/3 cup measure, pour batter onto the griddle.  Cook pancakes about 3-4 minutes until bubbles begin to form in the batter.  Flip and cook an additional 2-3 minutes.  Pancakes should be golden brown with crisp outer edge.
  5. In a medium bowl, place blueberries, 1 tablespoon of lemon zest, 1 teaspoon lemon juice, and 1/2 teaspoon of sugar.  Cover the bowl and place in microwave for 30 seconds, stir and warm again for 30 seconds.  The berries should release their juice, but most of the berries should still retain their shape.
  6. Spoon blueberry compote over the pancakes.  Sprinkle with powdered sugar and serve.