Ingredients
Method
Cooking Method
- In a small saucepan, combine fresh blueberries, maple syrup, and lemon juice. Simmer gently over medium-low heat for 6 to 8 minutes, stirring occasionally, until berries burst and release their glossy purple syrup. Remove from heat and stir in vanilla.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and sea salt.
- In a separate medium bowl, whisk together the ricotta cheese, egg yolks, buttermilk, lemon zest, lemon juice, vanilla paste, and melted butter until creamy and smooth.
- In a clean glass bowl, whip the 2 egg whites with a hand mixer or whisk until stiff peaks form (about 2 minutes).
- Pour the wet ricotta mixture into the dry flour mixture and stir gently with a spatula just until barely combined (do not overmix; lumps are fine).
- Gently fold the whipped egg whites into the batter in two additions using a rubber spatula until no white streaks remain. Let batter rest for 5 minutes.
- Heat a large cast iron skillet or griddle over medium heat and lightly grease with butter. Scoop 1/3 cup of batter per pancake onto the hot surface.
- Cook for 3 to 4 minutes until the edges look set and small bubbles appear on top. Carefully flip and cook for another 2 to 3 minutes until puffed, cooked through, and deeply golden-brown.
- Stack high on warm plates, top with a generous pat of butter, spoon warm burst-blueberry compote over top, and drizzle with pure warm maple syrup.