Im a big fan of breakfast, and I usually go for french toast when Im dining out, but recently I have been craving pancakes at home on the weekend. Pancakes at home just scream its been a long week and its time to get cozy! I started putting ricotta cheese in my pancakes a couple years back while working in a restaurant and I haven't stopped since. The ricotta cheese makes the pancakes fluffy and also gives them added flavor, that you never knew you needed.
Aside from lemons being a staple in my home, we always keep a bowl of blueberries in the fridge as soon as spring hits. They are perfect to pop in your mouth, and are perfect to spoon over these lemon pancakes.
Lemon Ricotta Pancakes with Blueberry Compote
Your favorite pancake mix, prepare as directed
4 Tablespoons ricotta cheese
zest of 1/2 a lemon + 2 Tablespoons lemon juice
pinch of sugar + salt
2 packs of fresh blueberries,
zest of 1/2 a lemon + juice of half a lemon
pinch of sea salt
In a small sauce pan, combine all ingredients for compote together and bring to a simmer. Blueberries will begin to make their own juice. Adjust sugar, salt and lemon juice to your liking. Once reduced, keep over low heat.
In a large bowl, prepare pancake mix as directed. Once mixed, whisk in ricotta cheese, lemon juice plus zest, and sugar and salt. Taste a small amount of pancake batter to determine whether the lemon and sugar are to your liking. Heat a large sauté pan with a small amount of oil, drop 2 spoonfuls of pancake batter in and cook pancakes to your liking.
Once pancakes are cooked, stack on a plate (I layer butter in between!) and spoon hot blueberry compote over pancakes. Eat fabulously immediately.