Ingredients

Instructions

1. 1

   To make the compote, combine blueberries, 1 tablespoon of lemon juice, and 2 tablespoons of maple syrup in a small saucepan. Simmer over low heat for 5-8 minutes until the berries burst and the sauce thickens slightly. Set aside.

2. 2

   In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.

3. 3

   In a separate medium bowl, whisk together the ricotta cheese, eggs, milk, lemon zest, vanilla extract, and remaining lemon juice until smooth.

4. 4

   Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined. The batter will be thick and slightly lumpy; do not overmix or the pancakes will be tough.

5. 5

   Heat a large non-stick skillet or griddle over medium heat and grease lightly with butter or oil.

6. 6

   Pour approximately 1/3 cup of batter per pancake onto the hot skillet. Do not crowd the pan.

7. 7

   Cook for 2-3 minutes until bubbles appear on the surface and the edges begin to set.

8. 8

   Flip carefully and cook for another 1-2 minutes until the other side is golden brown and the pancake is cooked through.

9. 9

   Serve immediately, topped with the warm blueberry compote.