Ricotta Pancakes with Apple and Blueberry Compote

I love ricotta pancakes — and this recipe is no exception.  One Sunday morning, a few months ago, I peered into my refrigerator; looking for inspiration; wanting to make something special for my husband and me. I was thinking something brunch-y, maybe eggs or waffles, but there was only one egg in the house...  In my panic (and desire for a yummy breakfast), I grabbed my MacBook and searched the internet for ideas.  Success!  I found this Canadian Living magazine recipe for ricotta pancakes (which requires only one egg) and was — long sigh — finally in business.   

These pancakes are easy to prepare, not too sweet and have a smooth, tender texture.  

This modified recipe makes 4 servings, but if you are a little greedy (like me) it serves two to completely stuffed.

Ingredients:

• 1-1/2 cups all-purpose flour
• 1 tbsp granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup extra-smooth ricotta cheese
• 1 egg
• 1-1/2 cups milk
• 1/4 cup butter, melted  

Apple, Blueberry Compote:

• 1 cup wild blueberries or cultivated blueberries
• 1 apple, peeled and diced--I used a gala apple
• 2 tbsp granulated sugar
• 1 tbsp lemon juice
• 1 cinnamon stick

Preparation:

Berry Compote: In a saucepan, combine blueberries, apple, sugar, lemon juice and cinnamon stick. Bring contents to a boil and simmer until liquid is syrupy. 

In large bowl, whisk together flour, sugar, baking powder and salt.

Put ricotta in a medium bowl, whisk in egg, milk and butter. Pour over dry ingredients, stirring just until moistened. 

Brush large nonstick skillet with butter and vegetable oil; heat over medium heat. Using 1/4 cup batter per pancake, pour in batter, spreading to form 5-inch circle. 

Cook until bubbles break on top but do not fill in, about 1-1/2 minutes. Turn and cook until bottom is golden, 1 to 2 minutes. Serve with compote and maple syrup.