Fluffy Lemon Ricotta Pancakes with Blueberry Compote

Directions

1. Step 1

   Prepare the compote: In a small saucepan, combine blueberries, 1 tbsp sugar, and lemon juice. Simmer over medium-low heat for 5-7 minutes until berries burst and sauce slightly thickens. Set aside.

2. Step 2

   In a large bowl, whisk together flour, 2 tbsp sugar, baking powder, and salt.

3. Step 3

   In a separate medium bowl, whisk together ricotta, milk, eggs, lemon zest, and vanilla extract.

4. Step 4

   Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix; a few lumps are fine.

5. Step 5

   Heat a lightly buttered or oiled griddle or non-stick pan over medium-low heat. Pour about 1/4 cup of batter per pancake.

6. Step 6

   Cook pancakes for 2-3 minutes per side, until golden brown and cooked through. Repeat with remaining batter, adding more butter/oil as needed.

7. Step 7

   Serve pancakes immediately, topped with the warm blueberry compote and a dusting of powdered sugar if desired.