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. Set aside.
In a large bowl, whisk together all Pancake Batter ingredients until just combined. Do not overmix; a few lumps are okay.
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 3-4 minutes per side, or until golden brown and bubbles have formed and popped.
Serve immediately with the Blueberry Compote and a dusting of powdered sugar (optional).
Ingredients
4
1 cup128 gAll-Purpose Flour
2 tsp10 mLBaking Powder
1/4 tsp1.25 mLBaking Soda
1/4 tsp1.25 mLSalt
1 tbsp15 mLGranulated Sugar
1 cup237 mLWhole Milk
11Large Egg
1/2 cup113 gWhole Milk Ricotta Cheese
1 tbsp15 mLLemon Zest
1 tsp5 mLVanilla Extract
1 cup148 gFresh Blueberries
2 tbsp30 mLGranulated Sugar
1 tbsp15 mLLemon Juice
Equipment
Large Bowl
Whisk
Griddle or Frying Pan
Measuring Cups
Measuring Spoons
Small Saucepan
Instructions
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. Set aside.
In a large bowl, whisk together all Pancake Batter ingredients until just combined. Do not overmix; a few lumps are okay.
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 3-4 minutes per side, or until golden brown and bubbles have formed and popped.
Serve immediately with the Blueberry Compote and a dusting of powdered sugar (optional).
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