These Lemon Ricotta Pancakes With Blackberry Compote are perfect for a Sunday morning breakfast. The lemon zest and lemon juice gives them a bright lemon flavor while the ricotta makes them tender and delicious. With the addition of Blackberry Compote its like heaven in every bite.
My family loves pancakes. They will eat them at any time of the day weather it be in the morning or a late night snack. With there fluffy texture and sweet taste who wouldn’t love them. Now I have made many different flavor pancakes for my family. From just plain with some real maple syrup to pancakes made with fruit compote like these.
I know your thinking that the box mix is just so much easier, but making pancakes from scratch is not as difficult as you may think and well worth any extra time you will spend on making them.
How To Make Lemon Ricotta Pancakes With Blackberry Compote
To a large mixing bowl whisk together the all purpose flour, baking powder, salt and sugar then set to the side.
To a separate large bowl combine the milk, ricotta cheese, eggs, pure vanilla extract, fresh squeezed lemon juice and lemon zest and whisk to completely combined.
Pour the wet ingredients into the dry ingredients and fold in until combined. Let batter sit on the counter for 10 minutes before using. You may notice bubbles forming.
While the batter rests, place a large frying pan on medium heat. Place a small amount of butter in pan and swirl around until melted. Place about 1/3 cup of batter in the hot frying pan and let cook without flipping for 3 to 4 minutes or until bubbles start to form. Flip pancakes to cook on the other side for another 3 to 4 minutes. Remove from pan and place on a wire rack.
How To Make Blackberry Compote
While you are cooking your pancakes you can start the compote.
Rinse the blackberries in a colander then place in a small saucepan along with sugar, fresh squeezed lemon juice and a pinch of salt, stir to coat blackberries.
Place saucepan on medium high heat and bring to a boil. Reduce heat to medium and continue simmering for 5 minutes. Once juices start to form, remove a small amount of the juice and place it in a small bowl. Add the cornstarch and whisk to form a slurry. Pour slurry into saucepan and stir to combine.
Continue cooking for an additional 5 minutes or until the blackberries start to thicken. Remove from heat and add 1/4 cup of fresh blackberries and combine. Pour into a serving bowl and serve on the side with pancakes.
Serve pancakes immediately along with warm blackberry compote.
If you have left over pancakes place them in a large ziplock bag layered between wax paper and store in the freezer. When ready to use just pop in the toaster until warm.
Lemon Ricotta Pancakes With Blackberry Compote
Ingredients:
Pancakes:
- 1 1/2 Cups all purpose flour
- 2 Tablespoons granulated sugar
- 1 Tablespoon baking powder
- 1/2 Teaspoon salt
- 1 Cup milk
- 1/2 Cup ricotta cheese
- 2 Large eggs
- 1 Teaspoon pure vanilla extract
- 2 Tablespoons fresh lemon juice
- 1 Tablespoon fresh lemon zest
- 2 Tablespoons butter for cooking
Blackberry Compote:
- 2 1/4 Cups blackberries rinsed
- 1/4 Cup granulated sugar
- 1 Teaspoon fresh squeezed lemon juice
- Pinch of salt
- 1/2 Teaspoon corn starch
Instructions:
For The Pancakes:
- In a large bowl whisk together the flour, sugar, baking powder and salt and set to the side.
- In a separate medium bowl combine the milk and ricotta cheese and whisk to combine. Add the eggs, vanilla, lemon juice and lemon zest and continue mixing until completely combined.
- Pour the wet ingredients into the dry ingredients and gently fold in until combined, being careful not to over mix to avoid having tough pancakes.
- Melt a small amount of butter in a large frying pan over medium heat. Add about a 1/3 cup of batter to the hot pan and let cook until bubbles start to form on the top of the pancake. Flip the pancake over and allow to cook on the other side for about 2 to 3 minutes or until golden brown on both sides.
- While pancakes are cooking place 2 cups of rinsed blackberries in a small sauce pan along with sugar, lemon juice and a pinch of salt. Place saucepan over medium high heat and bring to a slight boil. Reduce heat to medium and continue to simmer until juices form. Remove 2 tablespoons of blackberry juice from the pan and place in a small bowl. Add the 1/2 teaspoon of corn starch and whisk to make a slurry. Pour slurry into saucepan and continue cooking for an additional 4 to 5 minutes or until mixture starts to thicken. Remove from heat and add the remaining 1/4 cup of blackberries and toss to coat. Pour into a serving bowl and serve warm with pancakes.
- Enjoy.