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




  • 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.

  • 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.

  • 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.

  • 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.

  • 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

672 calories; 15 g total fat; 152 mg cholesterol; 560 mg sodium. 121 g carbohydrates; 16 g protein;