Lemon Poppyseed Pancakes with Whipped Ricotta and Blueberry Compote
I know it’s not technically spring yet, but it’s above 30° outside and I’m feeling like we’re on our way there, because we are. These pancakes are in celebration of our near future.
This breakfast dessert is about as perfect as it gets. Fluffy lemon poppyseed buttermilk pancakes, topped with butter (obviously), a creamy maple ricotta, and then drizzled with a super delicious blueberry compote. It’s basically like a cake, just in pancake/breakfast form.
Enjoy this one, it’s BEYOND!!!!
Some Cooking Essentials:
Pyrex Glass Bowls
All Clad Measuring Cups
Shun Cleaver
All-Clad 3 Quart
Le Creuset Braiser
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Lemon Poppyseed Pancakes with Maple Ricotta and Blueberry Compote
Yield: 4-12
Ingredients
Maple Blueberry Compote
- 2 cups fresh or frozen blueberries
- ¼ cup pure maple syrup
- 1 tbsp lemon juice
- 1 tbsp water (to mix with cornstarch for a thicker compote)
- 1 tsp cornstarch (optional, for a thicker compote)
- ½ tsp vanilla extract
Ricotta Topping
- 1 cup whole-milk ricotta cheese
- 2 tbsp maple syrup
- ½ tsp vanilla extract
Lemon Poppyseed Pancakes
- 1 ½ cups all-purpose flour
- 2 tbsp granulated sugar
- 1 tbsp poppy seeds
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- Zest of 1 large lemon
- 1 cup buttermilk
- ½ cup whole milk
- 2 large eggs
- ¼ cup melted butter (plus more for cooking)
- 1 tsp vanilla extract
- 2 tbsp fresh lemon juice
Instructions
Blueberry Compote
- In a small saucepan over medium heat, combine blueberries, maple syrup, and lemon juice. Simmer for about 5 minutes, stirring occasionally, until the blueberries start to burst and release their juices.
- For a thicker compote, mix 1 tsp cornstarch with 1 tbsp water and stir it into the compote, cooking for another 1-2 minutes until slightly thickened. Remove from heat and stir in vanilla extract. Set aside.
Maple Ricotta Topping
- In a mixing bowl, whisk together ricotta, maple syrup, and vanilla, until light and fluffy. Set aside.
Lemon Poppyseed Pancakes
- In a large bowl, whisk together flour, sugar, poppy seeds, baking powder, baking soda, salt, and lemon zest.
- In another bowl, whisk together buttermilk, milk, eggs, melted butter, vanilla, and lemon juice.
- Gradually fold the wet ingredients into the dry ingredients until just combined (don’t overmix—some lumps are okay). Let the batter rest for 5 minutes.
- Heat a nonstick skillet or griddle over medium heat and lightly grease with butter and or cooking oil.
- Pour ¼ cup of batter per pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook another 1-2 minutes until golden brown. Repeat with remaining batter and/or oil.
- Stack pancakes and top with butter, maple ricotta, and a generous spoonful of blueberry compote. Grate with extra lemon zest and enjoy!
