Breakfast & Brunchbonappetit4.9
Ricotta Pancakes With Blueberry Compote
These fluffy ricotta pancakes are remarkably light and delicious on their own, but the lemony blueberry sauce really takes them over the top.
👥 8 Servings🔥 Cook: 25 min👤 Rick Martinez📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●bowl
- ●whisk
- ●spatula
- ●skillet
- ●griddle
- ●oven
📝 Preparation Steps
1
Compote:
2
Cook 2 cups (about 340 g) fresh blueberries, ¼ cup (50 g) granulated sugar, and 1 pinch kosher salt in a medium saucepan over medium heat, stirring occasionally, until berries start to burst and mixture becomes thick and jammy, 6–⏱️ 8 minutes. Add 1½ tsp. finely grated lemon zest, 1 Tbsp. freshly squeezed lemon juice, and remaining 1 cup (about 170 g) fresh blueberries. Bring to a boil, then remove from heat. Let compote sit until you are ready to serve. Do Ahead: Compote can be made 2 days ahead. Let cool; cover and chill.
(about 510 g) fresh blueberries, divided3 cupskosher salt1 pinch. Diamond Crystal or ½ tsp. Morton kosher salt1 tsp(about 170 g) fresh blueberries, divided1 cup½ tsp. finely grated lemon zest1. freshly squeezed lemon juice1 Tbsp
3
Pancakes and assembly:
4
Using an electric mixer on high speed, beat 4 large egg whites in a medium bowl until stiff peaks form, 3–⏱️ 5 minutes. Whisk ½ cup (63 g) all-purpose flour, ½ cup (58 g) whole wheat flour, 1 Tbsp. granulated sugar, 1½ tsp. baking powder, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ¼ tsp. baking soda in a large bowl to combine. Whisk 4 large egg yolks, 1⅓ cups whole-milk fresh ricotta cheese, ¾ cup buttermilk, and 2 tsp. vanilla extract in another medium bowl.
(about 510 g) fresh blueberries, divided3 cups½ tsp. baking powder1(about 170 g) fresh blueberries, divided1 cupkosher salt1 pinch. Diamond Crystal or ½ tsp. Morton kosher salt1 tsp. vanilla extract2 tsp
5
Add ricotta mixture to dry ingredients and stir with a rubber spatula to incorporate. Fold in one third of egg whites to lighten, then add remaining egg whites and fold in until no streaks remain.
6
Heat a griddle or a large nonstick skillet over medium-low; brush with vegetable oil. Working in batches, scoop ½-cupfuls of pancake batter onto hot griddle. Top each with about 2 Tbsp. fresh blueberries. Cook pancakes until bottoms are golden brown and bubbles form on top, about ⏱️ 3 minutes. Flip and cook, reducing heat if browning too quickly, until second sides are golden brown and pancakes are cooked through, about ⏱️ 2 minutes. Transfer cooked pancakes to a 200° oven to keep warm and repeat with remaining batter.
(about 510 g) fresh blueberries, divided3 cupsVegetable oil (for griddle)(about 170 g) fresh blueberries, divided1 cup
7
Serve pancakes with warm compote, maple syrup, and room-temperature butter. Editor’s note: This ricotta pancake recipe was first printed online in August 2017. Head this way for more of our favorite breakfast recipes →
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...