Ricotta Pancakes with Blueberry-Lemon Compote
Jeremy Fall is an innovative chef and restaurateur who has founded multiple acclaimed restaurants across Los Angeles, Chicago, and New York including Nighthawk: Breakfast Bar and Mixtape. His culinary style blends his Tunisian, French, Caribbean, and Jewish heritage into unique dining experiences.
Jeremy Fall•
January 1, 2025
Some recipes are born from happy accidents. I discovered that folding ricotta into pancake batter creates these impossibly light, almost soufflé-like rounds. The secret is treating them gently - fold those egg whites with care and let the blueberries dance across each pancake as they cook.
Ingredients (16)
Ingredients (16)
For serving
Instructions
Cook blueberries (4 cups), sugar (¼ cup), and salt (1 tsp) in a medium saucepan over medium heat, stirring occasionally, until berries start to burst and mixture becomes thick and jammy, 6–8 minutes.
Add lemon zest (1 ½ tsp) and lemon juice (1 Tbsp). Bring to a boil, then remove from heat. Let compote sit until you are ready to serve.
Using an electric mixer on high speed, beat egg whites (4 large) in a medium bowl until stiff peaks form, 3–5 minutes.
Whisk all-purpose flour (½ cup), whole wheat flour (½ cup), baking powder (1 ½ tsp), baking soda (¼), and salt (1 tsp) in a large bowl to combine.
Whisk egg yolks (4 large), ricotta (1 ⅓ cups), buttermilk (¾), and vanilla (2 tsp) in another medium bowl.
Add egg yolk mixture to dry ingredients and stir with a rubber spatula to incorporate. Fold in one-third of egg whites to lighten, then add remaining egg whites and fold in until no streaks remain.
Heat a griddle or a large skillet over medium-low; brush with oil. Working in batches, scoop 0.5 cup of batter onto griddle. Top each with 2 tablespoons fresh blueberries. Cook pancakes until bottoms are golden brown and bubbles form on top, about 3 minutes.
Flip and cook, reducing heat if browning too quickly, until second sides are golden brown and pancakes are cooked through, about 2 minutes.
Serve pancakes with warm compote, maple syrup, and butter.
