Sunday Morning Lemon Ricotta Pancakes With Blueberry Compote!

What’s better than waking up to an awesome breakfast on Sunday morning?? Waking up to some awesome fresh cooked breakfast always brings back good memories of waking up at my grandmothers house, and the smell of fresh biscuits. This recipe is a great way to wake up the rest of your house, and spend the last morning of the weekend. Lemon ricotta pancakes topped with a fresh blueberry compote ( a fancy way of saying fruit syrup, ha) is hard to beat while watching your favorite cartoon (yes, I’m a big kid). So enjoy and  if you have any left over, give me a call!

Ingredients : 

  • 3/4 cup all-purpose flour
  • 1/2 tablespoon baking powder
  • 1/4 tsp baking soda
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 2 tablespoons sugar
  • 1 cup ricotta cheese
  • 2 eggs
  • 2/3 cup milk
  • 1 lemon, zested and juiced
  • Butter, for cooking

For compote : 

  • 2 1/2 cups of blueberries
  • 1/3 cup water
  • 1/3 cup sugar

Method: 

First, Start the compote. Pour all the ingredients in a small pot and put the heat on medium low, and let cook, stirring every few minutes. Now for these awesome pancakes, mix all of the dry ingredients together in a bowl. Then mix all the wet ingredients(lemon zest as well) in a separate bowl. Now mix the 2 together, and whisk until just combined. Heat a skillet on medium and melt 1/2 tbs of the butter in it. Scoop out 1/4 cup of the batter and pour into the pan. Cook Both sides until golden brown.

Your compote is done when the berries have burst and it coats the back of a spoon. Or you can just cook it however long you want! ha.

 

 

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