Lemon Ricotta Pancakes with Blueberry Compote Recipe
Enjoy mouthwatering, perfectly fluffy pancakes with bits of tangy lemon and rich, creamy ricotta, topped with warm, sweet blueberry compote.
Keywords
- ricotta
- fresh cheese
- ricotta cheese
- aged ricotta
- wisconsin cheese recipe
- cheese recipe
- cheese
- soft cheese
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.wisconsincheese.com.
Cooking tools:
- Saucepan
- Stove
- Measuring cup
- Measuring spoon
- Wooden spoon
- Mixing bowl
- Whisk
- Hand mixer
- Spatula
- Griddle
- Microplane
- Serving platter
- Plate
Ingredients
- 1 cup sugar
- 1/2 cup cold water
- 1 tablespoon orange juice
- 2 teaspoons cornstarch
- Pinch salt
- 2 pints fresh or frozen blueberries (4 cups), divided
- 1/4 cup lemon curd
- 1/2 teaspoon vanilla extract
- 1 tablespoon butter, cubed
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 cups milk
- 1 cup whole milk BelGioioso Ricotta con Latte® cheese (8 ounces)
- 2 large eggs, separated
- Zest of 1 medium lemon
- Lemon curd, optional
- Confectioners' sugar
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