Lemon Ricotta Pancakes

These pancakes are so light and fluffy. 
It’s light eating a delicious cloud.
 The creamy flavor will remind you of cheesecake. 
The fresh blueberry compote is the perfect 
topping to make these lovelies a special treat.
  I had enough ricotta cheese leftover from 
making lasagna earlier in the week to make 
half the recipe. It was enough for the two 
of us. You can easily make a small batch. 
 Using  electric beaters, beat the
ricotta cheese, egg yolks, milk, sugar,
lemon and vanilla until creamy.
 Mix in the flour and baking powder.
 Rinse off the beaters and beat the egg whites 
 until you get soft peaks. 
 Gently fold half the egg whites into the batter.
 Fold in remaining egg whites.
 Add butter to a heated nonstick pan.
 Drop by ¼ measure cup.
 Cook until they puff and a few bubbles appear on 
top. It takes about 2-3 minutes on medium heat.
Flip when golden and cook the other side
for another minute.
Remove and serve immediately on heated plates.
Top with a berry compote or your favorite
toppings:syrup, jam, lemon and powdered sugar.
Our favorite is a fresh blueberry compote.
 If you can’t get fresh blueberries, frozen will do. 
To make the compote,  
add water, sugar, and lemon juice to the
berries in a small saucepan.
Simmer for 5-10 minutes, stirring occasionally 
until slightly thickened. remove from heat.Serve 
warm. If the sauce gets too thick, just add a touch
 more water. Raspberries would be delicious too. 
I always give these a spritz of 
lemon juice,. Add the compote and dust
generously with powdered sugar. 
If you have leftovers freeze them on a cookie 
sheet until firm, them pop them in a ziplock bag.
Freeze up to 3 months. Or just refrigerate
them and enjoy the next day. 

 Lemon Ricotta Pancakes
1 C ricotta cheese
2 eggs, separated
2/3 C milk
2 T sugar
2 T lemon juice
½ t vanilla extract
1 C flour
1-½ t baking powder

1. In a large bowl. whisk together 1C ricotta cheese,
2 egg yolks, 2T sugar, 2T lemon juice, 2/3C milk, ½t vanilla,
Beat until smooth and creamy.

2. Mix in the flour an baking powder.

3. In another bowl, beat the egg whites on
     high speed until white and foamy.

4. Gently fold the egg whites into the batter
     being careful not to deflate.

5. Heat butter in a nonstick pan and pour ¼ C batter for each pancake.

6.  Cook for about 2-3 minutes on the first side. They will puff a bit and bubbles will surface. Then flip and cook 1-2 minutes on the other side until golden. Keep warm in the oven, along with your plates as you make more.

7. Serve immediately on heated plates. Spray with lemon juice, top with warm blueberry compote and dust with powdered sugar.

Blueberry Compote
2 C blueberries
½ C sugar
½ C water
1 T lemon juice

Combine in a pot and cook, stirring occasionally until
thickened. About 6-8 minutes. 
(If it thickens too much as it cools just add a bit of water.)


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