Ingredients:

  • 1.5 cups (190g) All-purpose flour
  • 3 tbsp (38g) Granulated white sugar
  • 2 tsp (8g) Baking powder
  • 0.5 tsp (3g) Fine sea salt
  • 1 cup (250g) Whole milk ricotta cheese
  • 0.75 cup (180ml) Whole milk
  • 2 Large eggs
  • 1 tsp (5ml) Pure vanilla extract
  • 2 tbsp (30g) Unsalted butter, melted
  • 2 tbsp (12g) Fresh lemon zest
  • 2 tbsp (30ml) Freshly squeezed lemon juice
  • 2 cups (300g) Fresh or frozen blueberries
  • 2 tbsp (30ml) Maple syrup
  • 1 tsp (5ml) Additional lemon juice for compote

Instructions:

  1. In a large mixing bowl, combine granulated sugar and lemon zest. Rub them together with your fingertips for 30 seconds to release the essential oils.
  2. Add the ricotta cheese, milk, eggs, vanilla extract, and melted butter to the sugar mixture. Whisk vigorously until the mixture is smooth and well-integrated.
  3. Sift the flour, baking powder, and salt into the bowl. Fold gently with a spatula until just combined, ensuring you do not overmix.
  4. Heat a non-stick griddle over medium-low heat and grease lightly. Pour 1/4 cup of batter per pancake.
  5. Cook until bubbles form on the surface and edges are set, then flip and cook until golden brown.
  6. In a small saucepan, simmer blueberries, maple syrup, and 1 tsp lemon juice for 5 minutes to create the compote.