Lemon Ricotta Pancakes with Blueberry Compote

Step 1

Combine the blueberries, maple syrup, lemon juice, and a pinch of salt in a small saucepan.

Step 2

Simmer the compote until the berries burst and the syrup thickens slightly.

Step 3

Whisk the flour, sugar, baking powder, baking soda, and salt in a bowl.

Step 4

Whisk the ricotta, eggs, milk, lemon zest, and vanilla in a second bowl, then fold into the dry ingredients.

Step 5

Cook small pancakes in butter over medium heat until golden on both sides.

Step 6

Serve the pancakes warm with the blueberry compote spooned over the top.