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Lemon Ricotta Pancakes with Warm Blueberry Compote

Midwest Living
  • 20 minutes
  • Serves 5 to 6

INGREDIENTS

1/2 cup

granulated sugar

1 tsp

cornstarch

2 cups

fresh or frozen blueberries

1/4 cup

water

1

jar lemon curd

1 1/2 tsp

orange juice

Salt

1 1/2 tsp

butter

1/4 tsp

vanilla

2 cups

all-purpose flour

2 tbsp

granulated sugar

2 tsp

baking powder

1/2 tsp

salt

1 tsp

finely shredded lemon peel

2

eggs, separated

1 cup

whole milk ricotta cheese

1 1/2 cups

whole milk

Powdered sugar