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Lemon Ricotta Pancakes with Warm Blueberry Compote
Ingredients
- For Blueberry Compote:4 cups (2 pints) blueberries, fresh or frozen2 teaspoon cornstarch1 cup sugar1/2 cup water1/4 cup prepared lemon curd (from 10-to-12 ounce jar)1 tablespoon fresh orange juicePinch of salt1 tablespoon butter1/2 teaspoon pure vanilla extractFor Pancakes:2 cups all-purpose flour2 teaspoons baking powder1/2 teaspoon salt2 tablespoons sugarGrated zest of 1 lemon2 eggs, separated1 cup (8 ounces) Wisconsin ricotta cheese, preferably whole milk1 1/2 cups milk, preferably wholeConfectioner’s sugar
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