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Ricotta Pancakes with Blueberry Compote

Jessica Gavin
  • 45 minutes
  • Serves 13

INGREDIENTS

3 cups

Blueberries, fresh or frozen

2 tsp

Lemon, zest

16

Mint, whole leaves

4 tsp

Orange, zest

4

Eggs ((whites and yolks, large

6 tbsp

Honey

1/4 cup

Lemon juice

1/2 cup

Gluten-free flour

1 pinch

Kosher salt

1/4 tsp

Kosher salt

1/2 cup

Orange juice

1 cup

Ricotta cheese