Lemon Ricotta Pancakes with Warm Blueberry Compote | Midwest Living

Lemon Ricotta Pancakes with Warm Blueberry Compote

Lemon Ricotta Pancakes with Warm Blueberry Compote

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  • Makes: 5 to 6 servings
  • Yield: 15 to 18 pancakes
  • Prep 20 mins
  • Cook 20 mins

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Rise and shine with these special-occasion pancakes from chef Mindy Segal of Mindys HotChocolate Restaurant and Dessert Bar in Chicago. Ricotta makes them moist and rich, while lemon curd gives sweet-tart punch.


  • 1/2 cup granulated sugar
  • 1 teaspoon cornstarch
  • 2 cups fresh or frozen blueberries
  • 1/4 cup water
  • 1 10-ounce jar lemon curd
  • 1 1/2 teaspoons orange juice
  • Salt
  • 1 1/2 teaspoons butter
  • 1/4 teaspoon vanilla
  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon finely shredded lemon peel
  • 2 eggs, separated
  • 1 cup whole milk ricotta cheese
  • 1 1/2 cups whole milk
  • Powdered sugar


  1. For blueberry compote: In a medium saucepan, combine the 1/2 cup granulated sugar and the cornstarch. Add blueberries, the water, 2 tablespoons of lemon curd, the orange juice and a pinch of salt. Bring mixture to boiling, stirring constantly; reduce heat. Simmer, uncovered, over medium to medium-low heat until the blueberries are tender but not broken down and the mixture is slightly thickened, stirring occasionally. Remove saucepan from the heat; stir in butter and vanilla. Set aside to cool slightly.
  2. For pancakes: In a medium mixing bowl, combine flour, 2 tablespoons granulated sugar, the baking powder, 1/2 teaspoon salt and the lemon peel. In a large mixing bowl, combine egg yolks and ricotta cheese. Fold in flour mixture alternately with the milk. Set aside.
  3. In a small mixing bowl, beat the egg whites on medium-high speed with an electric mixer until stiff peaks form (tips stand straight). Gently fold egg whites into the cheese mixture.
  4. Pour about 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet. Spread batter, if necessary. Cook over medium heat for 2 minutes on each side or until pancakes are golden brown. Flip when surfaces are bubbly and edges are slightly dry.
  5. To serve, stack three warm pancakes on each plate, spreading about a tablespoon of the remaining lemon curd between each pancake. Sprinkle with powdered sugar and spoon some of the blueberry compote over the pancake stack.

Nutrition Facts

(Lemon Ricotta Pancakes with Warm Blueberry Compote)

Servings Per Recipe 5, Potassium (mg) 280, sodium (mg) 560, fiber (g) 8, sugar (g) 73, iron (mg) 3, Trans fatty acid (g) 0, calcium (mg) 343, Riboflavin (mg) 1, Fat, total (g) 15, Thiamin (mg) 0, carb. (g) 121, pro. (g) 16, vit. C (mg) 7, cal. (kcal) 672, vit. A (IU) 486, Cobalamin (Vit. B12) (µg) 1, Polyunsaturated fat (g) 1, Folate (µg) 117, Monounsaturated fat (g) 4, sat. fat (g) 8, Pyridoxine (Vit. B6) (mg) 0, chol. (mg) 152, Niacin (mg) 3

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