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Lemon Ricotta Pancakes with Blueberry Lavender Compote

Spice up Sunday breakfast with these springy pancakes. They’re fluffy, lemony, lightly sweetened, and topped with a fruity floral homemade sauce. The ricotta adds a bit of a protein punch as well as making these the fluffiest pancakes you have ever made.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings: 15 Pancakes
Ingredients Method

Ingredients
  

Blueberry Lavender Compote
  • 1/4 cup warm water
  • 1 Tablespoon lemon juice
  • 1 1/2 teaspoons cornstarch
  • 2 cups blueberries
  • 2 Tablespoons granulated sugar
  • 2 teaspoons dried culinary lavender mashed in a mortar and pestle
  • 1/2 teaspoon vanilla extract
  • a pinch of salt
Lemon Ricotta Pancakes
  • 8 large eggs
  • 3 cups whole milk ricotta cheese
  • 6 Tablespoons real maple syrup
  • 2 teaspoons vanilla extract
  • 1 1/2 cups all purpose flour
  • 1 Tablespoon baking powder
  • 1/2 teaspoon salt
  • 4 Tablespoons fresh lemon zest
  • 3 Tablespoons fresh lemon juice
  • vegetable oil for greasing the pan.

Method
 

First, make the compote
  1. In a small bowl whisk together the water, cornstarch, and lemon juice. Set aside.
  2. In a medium saucepan over medium heat, combine the blueberries, sugar, and lavender. Allow this mixture to come to a simmer. Stir with a wooden spoon, and try and break up the blueberries. After 3-4 minutes, pour in the cornstarch mixture. Cook for another 3-4 minutes, stirring frequently. It will thicken up into a sauce. Remove from the heat and stir in the vanilla and salt. It will thicken as it cools.
  3. You can make the compote ahead of time. It will stay fresh in a sealed container in the fridge for up to 3 days.
Make the Pancake Batter
  1. In a large bowl whisk together the eggs, ricotta, maple syrup, and vanilla extract until smooth. Set aside. In a medium bowl whisk together the flour, baking powder, and salt. Add the dry ingredients to the ricotta mixture and whisk until there are no more lumps. Add the lemon zest and juice and whisk until combined.
Cook the Pancakes
  1. Read through these instructions before starting. Stove temperatures vary, so cooking times and temperatures will vary as well. Look at the paragraph on pancake cooking tips if you are having issues.
  2. Heat a large skillet over medium heat. Pour a little bit of vegetable oil on it and spread it around with a paper towel. Make sure the pan is hot before adding the batter (I recommend adding a little dot of batter, if it sizzles a little bit, then the pan is hot enough.). Add a ¼ cup scoop of batter to the pan, start with cooking one pancake before you try multiple at once. Cook until golden brown on the bottom, about 3-4 minutes. Flip carefully and cook for another 3-4 minutes on the other side.
  3. Re-oil the pan repeat this cooking process until you have used up the batter. As you get more confident, you can cook multiple at a time.
  4. Serve these big stacks of pancakes with a good scoop of the blueberry compote. I recommend spreading some salty butter on top as well!