Meyer Lemon Ricotta Pancakes with Blackberry Compote #Berrylove

Photo 5 - 2012-04-06

This months love blog hop theme is berries and I can’t even begin to explain how happy I was to see it popping up on Twitter and my fellow Food Bloggers Network blogs.

While April is definitely too early for the local berries to be harvested in NY, they are starting to pop up in the supermarket at a decent price and this was the perfect excuse to begin my summer love affair with berries.

Who doesn’t love a berry? Any kind really? I do not discriminate when it comes to this fruit. They are the perfect combination of sweet and tart, an excellent (and healthy snack), and so incredibly versatile! Berries work well sweet or savory.

For this recipe I made a quick compote out of blackberries and just a little bit of sugar to offset any tartness since the berries aren’t in their prime growing season yet.

The compote pairs beautifully with light and fluffy ricotta pancakes. The secret of which is to whip beaten egg whites into the batter. It takes a little extra time, but it is completely worth the effort.

For the compote:

1 6 ounce container fresh blackberries
1/2 teaspoon Meyer lemon zest
1/2 tablespoon granulated sugar
1/4 cup water

For the pancakes: (adapted slightly from Smitten Kitchen)

1 cup ricotta
Zest from 1 Meyer lemon
2 tablespoons Meyer lemon juice (from 1 Meyer lemon)
3 large eggs, separated
1 1/2 tablespoons granulated sugar
3/4 cup all purpose flour
pinch of salt

In a small saucepan over medium heat, add the blackberries, Meyer lemon zest, sugar, and water. Stir to combine and cook until the water starts to thicken and the berries lose their shape, stirring occasionally. This should take about 10 minute. Remove from the heat and set aside.

Photo 1 - 2012-04-06

In a medium bowl, whisk together the ricotta cheese, Meyer lemon zest, juice, sugar and egg yolks. Then gradually stir in the flour until just combined.

Using a stand or hand mixer, whisk the egg whites with a pinch of salt until stiff peaks are formed.

Photo 2 - 2012-04-06

Take a large spoonful of the eggs whites and stir it into the batter. With the remaining eggs whites, fold in half, slowly turning the bowl while you fold. It is fine if there are some white streaks left in the batter before you add the second half. Fold in the remaining eggs white and set the batter aside while you heat up a griddle or non-stick pan on medium heat.

Add some butter to the pre-heated pan, and swirl to coat. Add about a 1/4 cup of batter and cook until bubbles start to form on the top and the edges begin to brown slightly.

 Photo 3 - 2012-04-06
Flip the pancakes and cook for an additional minute. Remove and keep warm, while you repeat with the remaining batter.

Serve the pancakes with the blackberry compote and if you like a little pure maple syrup.

Serves 2 for breakfast, brunch of breakfast for dinner!

Photo 4 - 2012-04-06

Little Red Kitchen Bake Shop

12 thoughts on “Meyer Lemon Ricotta Pancakes with Blackberry Compote #Berrylove

  1. The Mom Chef

    We don’t have any berries ready for harvesting yet either, but I’m sure I can find some SOMEWHERE so I can make this. It looks delicious. I bet it tasted amazing. Thanks for sharing.

  2. Pingback: 75+ Summer Fruit Recipes Roundup | The Girl in the Little Red Kitchen

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