Lemon Ricotta Pancakes

• pancake1
• ricotta cheese1 cup
• egg yolk1
• milk6¼ oz
• vanilla extract½ teaspoon
• lemon zest2 tablespoon
• flour4½ oz
• baking powder1 ½ teaspoon
• blueberry compote10½ oz
• blueberry2 cup
• sugar3½ oz
• water½ cup
• lemon juice1 tablespoon
• egg whites2
• sugar2 tablespoon

Instructions

1. 1

   In a large mixing bowl, whisk together ricotta cheese, egg yolk, milk, vanilla extract, and lemon zest.

2. 2

   Whisk until smooth, then add flour and baking powder.

3. 3

   Mix this until fully combined.

4. 4

   In a separate mixing bowl, beat the egg whites on high speed with an electric mixer until very white and foamy, then gradually add sugar.

5. 5

   Continue beating on high speed until hard peaks form.

6. 6

   Gently fold ¼ of the egg whites into the lemon ricotta mixture.

7. 7

   Gently fold in the remaining egg whites.

8. 8

   Be careful not to deflate the eggs!

9. 9

   Butter up a nonstick pan and pour in about ¼ cup (25g) worth of batter for each pancake.

10. 10

    Cook for 2-3 minutes on each side or until golden brown on the edges.

11. 11

    In a pot or pan, cook blueberries, sugar, water, and lemon juice.

12. 12

    Stir occasionally to prevent sticking and cook for about 8-10 minutes or until the compote reaches a thick consistency. (Compote will thicken once it cools, so to loosen it up just add a touch of hot water.) Serve hot compote over stack of pancakes and dust with powdered sugar.

13. 13

    Enjoy!