Lemon Ricotta Pancakes with Blueberry Compote

Ingredients

• 1 cup ricotta cheese
• 1 cup all-purpose flour
• 2 eggs
• 1/4 cup sugar
• Zest of 2 lemons
• 1 tsp baking powder
• 1/2 tsp vanilla extract
• Pinch of salt
• Butter for cooking
• 1 cup fresh blueberries
• 2 tbsp maple syrup
• 1 tbsp lemon juice

Instructions

1. Whisk ricotta, eggs, sugar, lemon zest, and vanilla in a large bowl until smooth.
2. Fold in flour, baking powder, and salt until just combined — don't overmix.
3. Heat a buttered skillet over medium heat. Pour 1/4 cup batter per pancake.
4. Cook 2-3 minutes per side until golden brown and cooked through.
5. For the compote: simmer blueberries, maple syrup, and lemon juice for 5 minutes until berries burst.
6. Stack pancakes and spoon warm blueberry compote over the top. Serve immediately.