Meyer Lemon Ricotta Pancakes with Blackberry Compote

Ingredients

• •¾ cup all purpose flour
• •6 ounces blackberries
• •butter
• •3 large eggs
• •2 tablespoons granulated sugar
• •lemon zest
• •2 tablespoons meyer lemon juice
• •1 cup ricotta
• •1 pinch salt
• •¼ cup water

Method

Adapted from foodista.com

1. 1In a small saucepan over medium heat, add the blackberries, Meyer lemon zest, sugar, and water.
2. 2Stir to combine.
3. 3Cook until the water starts to thicken and the berries lose their shape, stirring occasionally. This should take about 10 minute.
4. 4Remove from the heat and set aside.
5. 5In a medium bowl, whisk together the ricotta cheese, Meyer lemon zest, juice, sugar and egg yolks.
6. 6Gradually stir in the flour until just combined.
7. 7Using a stand or hand mixer, whisk the egg whites with a pinch of salt until stiff peaks are formed.
8. 8Take a large spoonful of the eggs whites.
9. 9Stir it into the batter.
10. 10With the remaining eggs whites, fold in half, slowly turning the bowl while you fold.
11. 11It is fine if there are some white streaks left in the batter before you add the second half.
12. 12Fold in the remaining eggs white.
13. 13Set the batter aside while you heat up a griddle or non-stick pan on medium heat.
14. 14Add some butter to the pre-heated pan.
15. 15Swirl to coat.
16. 16Add about a ¼ cup of batter.
17. 17Cook until bubbles start to form on the top and the edges begin to brown slightly.
18. 18Flip the pancakes.
19. 19Cook for an additional minute.
20. 20Remove and keep warm, while you repeat with the remaining batter.
21. 21Serve the pancakes with the blackberry compote and if you like a little pure maple syrup.