Blueberry Pancakes with Blueberry Compote

Blueberry Pancakes with Blueberry Compote

To make the berry compote:

Place the blueberries, sugar, 2 tablespoons of lemon juice and the zest in a medium saucepan over medium heat and cook for 2 minutes, or until the sugar melts and berries soften just slightly. Don't let the berries cook too long or they will become mushy and lose their beautiful shape. Remove from the heat. Gently stir in the chopped mint.

Blueberry Pancakes with Blueberry Compote

To make the hotcakes:

Whisk the ricotta and egg yolks together in a large bowl to combine, then whisk in the buttermilk.

Blueberry Pancakes with Blueberry Compote

Sift the flour, baking powder, and salt into the ricotta mixture. Stir with a whisk just until combined.

Blueberry Pancakes with Blueberry Compote

Using an electric mixer, beat the egg whites and sugar in a large bowl until stiff peaks form.

Blueberry Pancakes with Blueberry Compote

Using a large silicone spatula, gently fold the egg whites through the batter in 2 batches.

Blueberry Pancakes with Blueberry Compote

Gently fold the blueberries into the batter.

Blueberry Pancakes with Blueberry Compote

To cook the hotcakes:

Melt some butter on a hot griddle pan over medium-low heat. Working in batches, ladle the batter onto the griddle.

Blueberry Pancakes with Blueberry Compote

Cook the hotcakes about 3 minutes per side, or until the hotcakes puff, become golden brown and are just cooked through.

Blueberry Pancakes with Blueberry Compote

To serve the hotcakes:

Transfer the hotcakes to plates. Spoon the warm blueberry compote over the hotcakes.

Blueberry Pancakes with Blueberry Compote

Top with a dollop of crème fraîche and enjoy.

Blueberry Pancakes with Blueberry Compote