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Lemon Ricotta Pancakes With Warm Blueberry

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Ingredients

Adjust Servings:
4 cups blueberries (fresh or frozen)
2 teaspoons cornstarch
1 cup sugar
1/2 cup water
1/4 cup prepared lemon curd (from 10-to-12 ounce jar)
1 tablespoon fresh orange juice
1 pinch salt
1 tablespoon butter
1/2 teaspoon pure vanilla extract

Nutritional information

510.6
Calories
106 g
Calories From Fat
11.8 g
Total Fat
6.6 g
Saturated Fat
96.5 mg
Cholesterol
448.5 mg
Sodium
89.3 g
Carbs
3.5 g
Dietary Fiber
47.8 g
Sugars
13.8 g
Protein
324g
Serving Size

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Lemon Ricotta Pancakes With Warm Blueberry

Features:
    Cuisine:

    excellent easy to make came out perfect

    • 65 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Lemon Ricotta Pancakes With Warm Blueberry Compote,Posted with my friend Baby Kato in mind. Times given are a guess.,excellent easy to make came out perfect,Excellent recipe! Made this for Father’sDay breakfast. We really enjoyed it. The pancakes have a creamy texture from the ricotta cheese. The compote is to die for. I added a slight smear of the lemon curd in between the pancakes and that was just the right amount. Definitely recommend this recipe. Since I am always looking for ways to cut back on sugar (because I eat too much) I will cut back the sugar to 3/4 cup next time I make it. The compote is bold enough to support that. I live at a high altitude and did have to add 3/4 teaspoon more corn starch to get the compost thickness I desired. Try this recipe. You will be delighted!!


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    Steps

    1
    Done

    For the Blueberry Compote, in a Saute Pan, Combine the Blueberries, Cornstarch, 1 Cup Sugar, Water, Lemon Curd, Orange Juice, and a Pinch of Salt. Gently Cook Over Medium Heat Until the Blueberries Are Tender but not Broken Down, and the Mixture Simmers and Thickens. Remove from the Heat; Stir in the Butter and Vanilla. Set Aside to Cool Slightly.

    2
    Done

    For the Pancakes, in a Medium Bowl, Sift the Flour, Baking Powder, Salt, and Sugar. Stir in Lemon Zest. Set Aside. in a Large Bowl, Mix the Egg Yolks and the Cheese. Fold in the Dry Ingredients Alternately With the Milk. in a Separate Bowl, Whip the Egg Whites Until Medium-Stiff Peaks Form. Fold Into the Batter.

    3
    Done

    to Complete the Recipe, Heat a Buttered Nonstick Skillet or Griddle Over Medium-High Heat or to 350f (water Drops on the Skillet Should Skitter or Sizzle When Hot). For Each Pancake, Pour 1/4 to 1/3 Cup Batter and Cook Until Bubbles Form on Top. Turn and Cook Until the Bottom Is Golden Brown and the Pancake Is Cooked Through.

    4
    Done

    to Serve, Stack Three Pancakes on Each Plate With a Dollop of the Remaining Prepared Lemon Curd Between Pancakes. Sprinkle With Confectioners Sugar and Pour Compote Over the Pancakes.

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    Carter Marshall

    Burger boss crafting juicy and flavorful burgers with unique toppings.

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