Source: Fabulous Food Associations

Lemon Wisconsin Ricotta Pancakes with Warm Blueberry Compote
Serve these delicious pancakes at your next brunch, or surprise your family on the weekend.
Serves: 6 (3 pancakes each)
Prep Time: 25 minutes
Cook Time: 20 minutes


4 cups (2 pints) blueberries, fresh or frozen
2 tsp. cornstarch
1 cup sugar
1/2 cup water
1/4 cup prepared lemon curd (from 10- to 12-oz. jar)
1 tbsp. fresh orange juice
pinch of salt
1 tbsp. butter
1/2 tsp. pure vanilla extract
2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
2 tbsp. sugar
Grated zest of 1 lemon
2 eggs, separated
1 cup Wisconsin ricotta cheese, preferably whole milk
1 1/2 cup milk, preferably whole milk
Confectioners’ sugar

Blueberry Compote: In sauté pan, combine blueberries, cornstarch, 1 cup sugar, water, lemon curd, orange juice and pinch of salt. Gently cook over medium heat until blueberries are tender but not broken down, and mixture simmers and thickens. Remove from heat; stir in butter and vanilla. Set aside to cool slightly.

 Pancakes: In medium bowl, sift flour, baking powder, salt and sugar. Stir in lemon zest. Set aside. In large bowl, mix 2 egg yolks and Ricotta cheese. Fold in dry ingredients, alternately, with milk. In a separate bowl, whip 2 egg whites until medium-stiff peaks form. Fold into batter.

 Final Preparation: Heat buttered nonstick skillet or griddle over medium-high heat or to 350°F (water drops on skillet should skitter or sizzle when hot). For each pancake, pour 1/4 to 1/3 cup batter and cook until bubbles form on top. Turn and cook until bottom is golden brown and pancake is cooked through. To serve, stack 3 pancakes on each plate with a dollop of the remaining prepared lemon curd between pancakes. Sprinkle with confectioners’ sugar and pour compote over pancakes.

Chef Mindy Segal
Chicago, IL