Ricotta Pancakes with Brown Butter-Maple Syrup and Blueberry Compote

 

Yield:

Serves 4

Total time: 40 Minutes

Ingredients

PANCAKES

1 1/2 cups (6 oz.) all-purpose flour

2 tablespoons granulated sugar

1 teaspoon baking soda

1/2 teaspoon table salt

1 1/2 cups buttermilk

2 large eggs, separated

1 tablespoon lemon zest

1/3 cup whole milk ricotta cheese

Butter for greasing griddle

BROWN BUTTER-MAPLE SYRUP

4 ounces (1/2 cup) salted butter, diced

1/4 cup maple syrup

Blueberry Compote

Preparation

1. Prepare Pancakes: Stir together first 4 ingredients in a large bowl. Whisk buttermilk, egg yolks, and zest in a medium bowl. Stir buttermilk mixture into flour mixture. Gently stir in ricotta cheese.
2. Beat egg whites at high speed with an electric mixer until soft peaks form. Gently fold egg whites into batter.
3. Heat a nonstick griddle or 12-inch nonstick skillet over medium. When hot (350°F), coat lightly with butter. Drop batter by 1/2-cupfuls onto griddle, and cook until pancakes are browned on the bottom and edges begin to look dry, about 4 minutes. Turn with a wide spatula, and cook until set in the middle, about 4 more minutes. Wipe griddle clean; coat with more butter, and repeat with remaining batter. Keep warm in a single layer on a baking sheet in a 200°F oven for up to 15 minutes.
4. Prepare Brown Butter-Maple Syrup: Heat 1/2 cup butter in a small saucepan over medium, stirring often, about 10 minutes. (The butter will foam; when the foam subsides, little brown flakes will appear.) Remove from heat, and whisk in maple syrup. Serve with pancakes and Blueberry Compote.