Lemon-Ricotta Pancakes with Blueberry Compote
Vibrant lemon and creamy ricotta cheese are a classic spring combination, and these ingredients shine in this pancake recipe from Chef Suzanne Goin. A luscious blueberry compote adds the finishing touch. The compote also tastes amazing with Suzanne’s homemade sausage patties.
For the blueberry compote:
- 1 Tbs. plus 1/3 cup water
- 2 tsp. cornstarch
- 1/2 cup sugar
- 1/2 vanilla bean
- 2 cups fresh blueberries
- 2 Tbs. fresh orange juice
- 1/4 cup dried blueberries
For the pancakes:
- 1 1/2 cups all-purpose flour
- 1 Tbs. baking powder
- 1/4 tsp. kosher salt
- Zest and juice of 2 Meyer or regular lemons
- 2 eggs
- 1 cup milk
- 1 cup ricotta cheese
- 1/2 cup sugar
- 4 Tbs. (1/2 stick) unsalted butter, melted, plus more for cooking
- 1/2 tsp. vanilla extract
- Unsalted butter for serving
To make the blueberry compote, in a small bowl, stir together the 1 Tbs. water and the cornstarch to make a slurry. Set aside.
Put the sugar in a heavy saucepan. Using a paring knife, split the vanilla bean in half lengthwise and scrape the seeds and pulp into the pan. Add the 1/3 cup water. Set the pan over medium heat and bring to a boil, without stirring. Continue cooking and when the sugar is dissolved, swirl the pan occasionally until the mixture is an amber-caramel color, about 10 minutes. Carefully add 1 cup of the fresh blueberries and the orange juice; the sugar will harden. Reduce the heat to low and cook, stirring gently, until the berries release their juices and the sugar dissolves, 1 to 2 minutes.
Strain the mixture over a bowl. Return the liquid to the pan and whisk in the cornstarch slurry. Increase the heat to medium-high and cook, stirring, until the liquid comes to a boil, 1 to 2 minutes. Return the cooked berries to the pan and stir in the remaining 1 cup fresh blueberries and the dried blueberries. Stir to combine and keep warm until ready to serve.
To make the pancakes, in a large bowl, whisk together the flour, baking powder and salt, then form a well in the center.
In another bowl, whisk together the lemon zest, lemon juice, eggs, milk, ricotta, sugar, the 4 Tbs. butter and the vanilla. Pour the lemon mixture into the well in the flour mixture and, using a rubber spatula or a large spoon, stir until just combined. You will see plenty of small lumps, which is a sign that the batter has not been overworked. Let the batter rest for about 5 minutes before cooking.
Preheat a griddle over medium heat until a few drops of water flicked onto the surface skitter across it. Lightly brush the griddle with butter.
Pour about 1/4 cup of the batter onto the griddle for each pancake. Cook until bubbles form on top and the batter is set, 2 to 3 minutes. Using a spatula, flip the pancakes and cook until golden brown on the other sides, 2 to 3 minutes more. Keep warm until all the pancakes are cooked. Repeat with the remaining batter, brushing the griddle with more butter as needed.
Serve the pancakes with butter and the blueberry compote. Serves 4.
Recipe by Chef Suzanne Goin.