Lemon Ricotta Pancakes with Berry Compote

Lemon Ricotta Pancakes with Berry Compote ingredients

• 2 cups mixed berries (fresh or frozen)
• ¼ cup granulated sugar
• 1 tbsp fresh lemon juice
• 2 tbsp water
• 1 ¼ cups all-purpose flour
• 3 tbsp granulated sugar
• 1 ½ tsp baking powder
• ½ tsp salt
• 1 cup whole milk ricotta cheese
• 1 whole large egg
• ½ cup whole milk
• 1 tbsp lemon zest
• 1 tsp vanilla extract
• 2 tbsp unsalted butter
• as needed vegetable oil or butter
• for dusting powdered sugar

Watch how to make Lemon Ricotta Pancakes with Berry Compote

Follow the key cooking steps, then use the full instructions below for measurements and timing.

How to make Lemon Ricotta Pancakes with Berry Compote

1. **Prepare the Berry Compote:** In a small saucepan, combine 2 cups mixed berries, ¼ cup granulated sugar, 1 tablespoon fresh lemon juice, and 2 tablespoons water.
2. Bring the mixture to a gentle simmer over medium heat, stirring occasionally. Reduce the heat to low and continue to simmer for 5-7 minutes, or until the berries have softened and released their juices, and the sauce has slightly thickened. Mash some of the berries with a fork if you prefer a chunkier compote. Remove from heat and set aside to cool slightly.
3. **Prepare the Pancake Batter:** In a large bowl, whisk together 1 ¼ cups all-purpose flour, 3 tablespoons granulated sugar, 1 ½ teaspoons baking powder, and ½ teaspoon salt until thoroughly combined.
4. In a separate medium bowl, whisk together 1 cup whole milk ricotta cheese, 1 large egg, ½ cup whole milk, 1 tablespoon lemon zest, and 1 teaspoon vanilla extract until smooth.
5. Melt 2 tablespoons unsalted butter and pour it into the wet ingredients, whisking until fully incorporated.
6. Pour the wet ingredients into the dry ingredients. Stir gently with a rubber spatula until just combined. The batter will be thick and may have some small lumps of flour or ricotta; do not overmix. Let the batter rest for 5-10 minutes.
7. Heat a large non-stick griddle or frying pan over medium-low heat. Lightly grease the surface with a small amount of vegetable oil or butter, wiping off any excess. The griddle is ready when a drop of water sizzles.
8. Drop about ¼ cup of batter for each pancake onto the hot griddle, ensuring there is space between them. Cook for 3-4 minutes per side, until bubbles appear on the surface, the edges are set, and the underside is golden brown.
9. Flip the pancakes and cook for an additional 2-3 minutes on the second side, until golden brown and cooked through. Ricotta pancakes cook slightly slower due to their moisture content.
10. Transfer the cooked pancakes to a plate and cover loosely with foil to keep warm. Repeat with the remaining batter, re-greasing the griddle as needed.
11. To serve, stack the warm pancakes and generously spoon the Berry Compote over the top. Dust lightly with powdered sugar, if desired, and serve immediately.

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