This is the weekend of holidays. Valentine’s yesterday and President’s Day tomorrow. And for me, that means a day off – yippee! The last couple weeks have been crazy for us as we’ve decided to forgo the usual Valentine’s presents and just buy a house (crazy!). Since we’re saving up all of our money, we decided to postpone our fancy Valentine’s meal for next year and just do a delicious breakfast. This year we decided to go with a favorite: Lemon Ricotta Pancakes with a Blueberry Compote.
Why Lemon Ricotta Pancakes? Well, a few years ago we took our honeymoon to Fiji and it was quite an adventure. It included long-delayed flights, several days of rain, delightful sunburns, a cold, and more rain. The other thing it included was delicious food. Thankfully…because the amazing meals made all the rain tolerable. And although there were several tasty options for breakfast, the hubby ordered the same thing every morning. Every morning. All eight of them. And that one thing was Lemon Ricotta Pancakes. They were light and fluffy, with just a hint of lemon and a whole lot of flavor. I decided to recreate them for our lovey dovey breakfast – dress code: pajamas – and oh were they good. I made a blueberry compote to top them with, and added a hint of lemon to the compote as well.
They require one more step than the usual pancake recipe – you’ll need to whip the egg whites – but that’s what gives them that light and fluffy flavor, so don’t skip it. This is a breakfast you could easily make for guests and they’d be crazy impressed. They’re a million times better than plain old pancakes, and as my taster said, “10 out of 10.” Seriously, so good. A few tools you’ll need:
- A good pancake griddle. You can use a non-stick pan, but I’ve always loved having a good griddle pan. (They’re also great for grilled cheese sammies.)
- You’ll need to whip the egg whites, and this is one of the million things I love my Kitchenaid Stand Mixer for. Mine is on its last legs and I can’t wait to get a new one. Have you seen all the fun colors they have? You could always use a good old hand mixer for this too.
- With this type of meal I love using my spoonula. Do you have one? They’re fabulous. I can use it to mix the batter, scoop the batter, and make sure we get every last drip of batter onto the griddle. It’s always those last pancakes that taste the best.
- If you have extra pancakes, you can freeze them on parchment paper – or the always useful Silpats – and save them for later. Bake, covered in foil, at 350 for 10-15 minutes to reheat.
- 2 cups frozen blueberries
- 3 Tablespoon water
- ¼ cup sugar
- 2 teaspoons lemon juice
- ½ teaspoon lemon zest
- ⅔ cup all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup whole-milk ricotta cheese (you can use skim if you're cutting calories)
- 2 large eggs, separated, plus 2 extra egg whites (That's 2 yolks and 4 whites)
- ⅓ cup milk (any kind will work)
- 1 teaspoon grated lemon zest
- 4 teaspoons lemon juice
- 1 teaspoon vanilla extract
- 2 Tablespoons butter, melted
- ¼ cup sugar
- 1-2 teaspoons vegetable oil for your pan
- In a medium saucepan, combine 1 cup of the frozen blueberries, the water, sugar, lemon juice, and zest over medium heat. Cook for 10 minutes. Add in the rest of the blueberries and cook for another 8 minutes, stirring often. Leave on very low heat while you finish the pancakes.
- While the compote is cooking, whisk the flour, baking soda, and salt together in a large bowl. Make a little well in the middle.
- Add the ricotta, egg yolks, milk, lemon zest, lemon juice, and vanilla to the well. Mix everything together with a whisk. Gently stir in the butter.
- Use a kitchenaid (or hand blender) to whip the egg whites on medium-low for 1 minute until they're foamy. Increase the speed to medium-high and whip for another 1 minute until they're in soft, billowy mounds. Gradually add in the sugar and continue beating for another 1-2 minutes until glossy, soft peaks are formed. Don't overwhip, you don't want stiff peaks!
- Scoop one third of the egg whites into your batter and whip everything together.
- Using a rubber spatula, gently fold the remaining egg whites into the batter.
- Heat a teaspoon of oil on your griddle, or in a 12-inch non-stick skillet, over medium heat until the oil is shimmering. Use a paper towel to wipe out most of the oil, but still leave a nice thin layer across the pan.
- Scoop ¼ cup of batter into the pan and use a spatula to spread the pancake into a 4-5 inch pancake (the batter will be thick so it needs some help to spread).
- Cook for 2-3 minutes or until golden-brown. Flip and cook for another 2-3 minutes.
The pancake recipe is from America’s Test Kitchen, and the compote was from Ellie Krieger.