Lemon Ricotta Pancakes with Blueberry Compote

These light and fluffy lemon ricotta pancakes are a delightful twist on a traditional breakfast favorite. The creamy ricotta adds richness, while the fresh lemon zest brings a bright, citrusy flavor. Topped with a homemade blueberry compote, they offer a perfect balance of sweetness and tartness, making them a delicious start to your day. This recipe is suitable for a variety of dietary preferences, ensuring everyone can enjoy a treat.

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
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract
• 1 cup blueberries
• 2 tablespoons maple syrup
• 1 tablespoon lemon juice
• Butter or oil for cooking

Instructions:

1. In a bowl, whisk together the flour, baking powder, salt, and sugar.
2. In a separate bowl, mix the ricotta cheese, eggs, milk, lemon zest, and vanilla extract until smooth.
3. Combine the wet ingredients with the dry ingredients, stirring gently until just mixed. 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 for each pancake onto the skillet. Cook until bubbles form on the surface, then flip and cook until golden brown.
6. For the blueberry compote, combine the blueberries, maple syrup, and lemon juice in a small saucepan over medium heat. Cook until the blueberries burst and the mixture thickens slightly, about 5-7 minutes.
7. Serve the pancakes warm, topped with the blueberry compote.