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Blueberry Pancakes with Blueberry Compote

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Blueberry Pancakes with Blueberry Compote

Blueberry Pancakes with Blueberry Compote
Ray Kachatorian
Provided by:
total prep


  • Blueberry Compote
  • 18 ounces fresh blueberries
  • 1/3 cup sugar
  • 1 zest and juice of lemon
  • 1/4 bunch fresh mint leaves only roughly chopped
  • Pancakes
  • 1 cup fresh ricotta
  • 4 large eggs (separated)
  • 3/4 cup buttermilk
  • 1 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 pinch salt
  • 1/4 cup sugar
  • 1/2 cup fresh blueberries
  • 3 tablespoons unsalted butter
  • creme fraiche


  • 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.
  • To Make the Pancakes:
  • Whisk the ricotta and egg yolks together in a large bowl to combine, then whisk in the buttermilk.
  • Sift the flour, baking powder, and salt into the ricotta mixture. Stir with a whisk just until combined.
  • Using an electric mixer, beat the egg whites and sugar in a large bowl until stiff peaks form.
  • Using a large silicone spatula, gently fold the egg whites through the batter in 2 batches.
  • Gently fold the blueberries into the batter.
  • To Cook the Pancakes:
  • Melt some butter on a hot griddle pan over medium-low heat. Working in batches, ladle the batter onto the griddle.
  • Cook the pancakes about 3 minutes per side, or until the pancakes puff, become golden brown and are just cooked through.
  • To Serve the Pancakes:
  • Transfer the pancakes to plates. Spoon the warm blueberry compote over the pancakes.
  • Top with a dollop of creme fraiche and enjoy.