Lemon Ricotta Pancakes with Blueberry Compote

These fluffy lemon ricotta pancakes blend traditional pancake flavors with a modern twist of creamy ricotta and zesty lemon. Topped with a homemade blueberry compote, they offer a delightful balance of sweet and tart, making them perfect for a special breakfast or brunch. This recipe is vegetarian-friendly and can be adjusted for gluten-free diets using appropriate flour alternatives.

Ingredients:

• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 tablespoon sugar
• 1 cup ricotta cheese
• 2 large eggs
• 1/2 cup milk
• Zest of 1 lemon
• 2 tablespoons lemon juice
• Butter or oil for cooking
• 2 cups fresh blueberries
• 2 tablespoons maple syrup
• 1 tablespoon lemon juice (for compote)

Instructions:

1. In a mixing bowl, whisk together the flour, baking powder, salt, and sugar.
2. In another bowl, combine ricotta cheese, eggs, milk, lemon zest, and lemon juice until smooth.
3. Gradually mix the wet ingredients into the dry ingredients, stirring until just combined. Do not overmix.
4. Heat a non-stick skillet over medium heat and add a little butter or oil.
5. Pour 1/4 cup of batter onto the skillet for each pancake, cooking until bubbles form on the surface, then flip and cook until golden brown on the other side.
6. For the blueberry compote, combine blueberries, maple syrup, and lemon juice in a small saucepan over medium heat. Cook until the blueberries start to burst and the mixture thickens slightly.
7. Serve pancakes warm, topped with blueberry compote.