Meyer Lemon Ricotta Pancakes with Blackberry Compote
If you want to add more lacto ovo vegetarian recipes to your collection, Meyer Lemon Ricotta Pancakes with Blackberry Compote might be a recipe you should try. One portion of this dish contains around 31g of protein, 29g of fat, and a total of 630 calories. For $2.38 per serving, you get a main course that serves 2. 47 people have made this recipe and would make it again. This recipe from Foodista requires ricotta, blackberries, butter, and lemon zest. From preparation to the plate, this recipe takes approximately 45 minutes. With a spoonacular score of 73%, this dish is pretty good. Ricotta Pancakes with Blueberry-Lemon Compote, Blueberry Lemon Ricotta Pancakes with Blackberry Vanilla Syrup, and Lemon Poppy Seed Ricotta Pancakes with Blackberry Sauce are very similar to this recipe.
Servings: 2
Ingredients:
3/4 cup all purpose flour
1 6 ounce container fresh blackberries
butter
3 large eggs, separated
1/2 tablespoon granulated sugar
1 1/2 tablespoons granulated sugar
1/2 teaspoon Meyer lemon zest
Zest from 1 Meyer lemon
2 tablespoons Meyer lemon juice (from 1 Meyer lemon)
1 cup ricotta
pinch of salt
1/4 cup water
Equipment:
sauce pan
hand mixer
griddle
whisk
bowl
frying pan
Cooking instruction summary:
- 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.
- In a medium bowl, whisk together the ricotta cheese, Meyer lemon zest, juice, sugar and egg yolks.
- 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.
- 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.
- 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.
Step by step:
1. 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.
2. Remove from the heat and set aside.In a medium bowl, whisk together the ricotta cheese, Meyer lemon zest, juice, sugar and egg yolks.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.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.
3. Add some butter to the pre-heated pan, and swirl to coat.
4. 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.Flip the pancakes and cook for an additional minute.
5. Remove and keep warm, while you repeat with the remaining batter.
6. Serve the pancakes with the blackberry compote and if you like a little pure maple syrup.
Nutrition Information:
covered percent of daily need
