Pancakes with Blueberry-Lemon Compote

How to make extraordinary and remarkably light ricotta pancakes? This pancakes with blueberry-lemon compote recipe offers the best answer. You can make 8 servings with this ricotta pancakes with blueberry-lemon compote recipe.
 
1) First of all, a pinch of salt, 1/4 cup sugar and 2 cups of blueberries should be cooked in a saucepan for 6 to 8 minutes and the heat must be kept at medium level. You have to stir in an occasional manner. The cooking process can be stopped when berries begin to burst and the mixture turns thick.
2) 1 cup blueberries, lemon juice and lemon zest should be added and brought to a boil. Then, it should be removed from the heat and allowed the compote to cool.
3) Egg whites should be beaten for 3 to 5 minutes with an electric mixer on high speed in a bowl. You can stop when stiff peaks are formed. In a large bowl, 1 teaspoon salt, 1 tablespoon sugar, baking soda, baking powder, whole wheat flour and all purpose flour must be whisked together to combine properly.
4) You have to take a separate bowl and vanilla, buttermilk, ricotta and egg yolks should be whisked together.
5) Egg yolk mixture needs to be added to dry ingredients and it should be done using a spatula to combine well. 1/3 of egg white must be folded in to lighten and the remaining whites need to be added prior to folding in. You must ensure that there are no streaks left.
6) A skillet or griddle should be heated and heat needs to be kept at medium-low. After brushing with oil, half cupfuls of batter should be scooped onto the griddle working in batches.
7) Two tablespoons fresh blueberries should be used to top each. The pancakes must be cooked for 3 minutes and you can stop when bubbles are formed and bottoms turn golden brown.
8) They need to be flipped and cooked for two minutes. You can stop when the pancakes are cooked through and sides turn golden brown.
9) The pancakes need to be served using maple syrup, butter and warm compote.

How to make extraordinary and remarkably light ricotta pancakes? This pancakes with blueberry-lemon compote recipe offers the best answer. You can make 8 servings with this ricotta pancakes with blueb...

Ingredients

• Vanilla extract – 2 teaspoons.
• Buttermilk – 3/4 cup.
• Pure maple syrup – For serving purpose.
• Butter (Room temperature) - For serving purpose.
• Vegetable oil – For griddle.
• Whole milk fresh ricotta – 1 1/3 cups.
• Baking soda – 1/4 teaspoon.
• Baking powder – 1 1/2 teaspoons.
• Whole wheat flour – 1/2 cup.
• All purpose flour – 1/2 cup.
• Large eggs – 4 nos. (Separated)
• Fresh lemon juice – 1 tablespoon.
• Lemon zest (Finely grated) – 1 1/2 teaspoons.
• Kosher salt – 1 teaspoon. (You can keep some more)
• Sugar – 1/4 cup and 1 tablespoon. (Divided)
• Fresh blueberries – 4 cups. (Divided)