In a large bowl, whisk together all Dry Ingredients.
In a separate bowl, combine all Wet Ingredients.
In a small bowl, mix Ricotta Mixture ingredients until combined.
Pour Wet Ingredients into Dry Ingredients and gently mix until just combined. Do not overmix.
Gently fold in the Ricotta Mixture.
To make the Blueberry Compote, combine all Blueberry Compote ingredients in a small saucepan. Bring to a simmer over medium heat and cook for 5-7 minutes, or until the blueberries have burst and the sauce has thickened.
Heat a lightly oiled griddle or frying pan over medium heat.
Pour 1/4 cup of batter onto the hot griddle for each pancake.
Cook for 2-3 minutes per side, or until golden brown and cooked through.
Serve immediately with Blueberry Compote.
Ingredients
6
1 1/2 cups192 gCake Flour
3 1/2 tsp14 gBaking Powder
1/4 tsp1.5 gBaking Soda
1/4 tsp1.5 gSalt
3 tbsp37.5 gGranulated Sugar
1 cup240 mLButtermilk
150 gLarge Egg
3 tbsp42.5 mLMelted Butter
1 tsp5 mLVanilla Extract
2 tbsp30 mLLemon Juice
1 tbsp7.5 gLemon Zest
1 cup227 gWhole Milk Ricotta Cheese
1 tbsp12.5 gGranulated Sugar
1 cup148 gFresh Blueberries
2 tbsp25 gGranulated Sugar
1 tbsp15 mLLemon Juice
Equipment
Large Bowl
Small Bowl
Whisk
Griddle or Frying Pan
Spatula
Small Saucepan
Instructions
In a large bowl, whisk together all Dry Ingredients.
In a separate bowl, combine all Wet Ingredients.
In a small bowl, mix Ricotta Mixture ingredients until combined.
Pour Wet Ingredients into Dry Ingredients and gently mix until just combined. Do not overmix.
Gently fold in the Ricotta Mixture.
To make the Blueberry Compote, combine all Blueberry Compote ingredients in a small saucepan. Bring to a simmer over medium heat and cook for 5-7 minutes, or until the blueberries have burst and the sauce has thickened.
Heat a lightly oiled griddle or frying pan over medium heat.
Pour 1/4 cup of batter onto the hot griddle for each pancake.
Cook for 2-3 minutes per side, or until golden brown and cooked through.
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