Lemon Ricotta Pancakes + Fresh Berry Compote

LEMON RICOTTA PANCAKES

Adapted from this recipe.

  • 4 eggs, separated
  • 1 tub (250 grams) or 1 cup (250 ml) ricotta cheese
  • 3 tbsp sugar
  • ½cup all-purpose flour
  • zest of a large Meyer lemon
  • butter for greasing the pan
  • berry jam (see below)
  • confectioners sugar to sprinkle on top

In a large mixing bowl, whisk egg yolks, ricotta cheese, sugar, flour and lemon zest.

In another bowl, whip egg whites with a mixer until glossy peaks form. Stir about one-quarter of the whites into the ricotta mixture, then fold in the remaining whites gently.

Melt butter in pan over medium heat, drop batter on using small ladle or large spoon. I used a ¼-cup (50-ml) measure.) Flatten slightly, then let cook for about two minutes per side until lightly browned. Top with macerated strawberries.

Note: Seeing as I almost never bake, I never bothered investing in a stand mixture. Good grief I don’t know how they did it back in the day before electric mixtures, but my arms are so friggin’ sore. Some things I learned about beating egg whites:

  1. Don’t get yolk mixed up in your whites. It wont bubble correctly.
  2. Room temp eggs whip better.
  3. Add some acid to stabilize the bubbles: I added a few drops of lemon juice. Magic. (salt apparently works too.)
  4. Get a stand mixer.

BERRY COMPOTE

Adapted from this basic jam how to.

  • 1 cup fresh berries/fruit
  • 3/4 cup white sugar
  • 1 cup water
Mash berries with back of spoon (I like the texture of little berry bits, so I wouldn’t stick these in a blender). Add to a large pan with water and sugar and bring to a boil over medium high heat. Once you reach a boil, reduce to medium or a low and slow boil, and let jam reduce. Stir occasionally. Stop when you reach the consistency you want (syrupy, thick and jammy, etc).
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