RICOTTA PANCAKES WITH BLUEBERRY COMPOTE

Light and fluffy ricotta pancakes with citrus flavors and served with a delicious blueberry compote sauce on top.

INGREDIENTS
Blueberry Compote-

• 2 teaspoons orange zest
• 1/2 cup orange juice
• 1 teaspoon lemon zest
• 1/4 cup lemon juice
• 3 tablespoons honey
• 16 mint leaves , whole
• pinch kosher salt
• 3 cups blueberries , fresh or frozen

Ricotta Pancakes-

• 3 tablespoons honey
• 1 teaspoons lemon zest
• 2 teaspoons orange zest
• 1 cup ricotta cheese
• 4 large eggs , (whites and yolks separated)
• 1/4 teaspoon kosher salt
• 1/2 cup gluten-free flour , all-purpose flour may be substituted

Blueberry Compote-

1. In a medium saucepan, combine orange zest and juice, lemon zest and juice, honey, and mint. Heat over medium-high heat, until boiling, for 6 minutes, stirring occasionally. The syrup should be slightly thickened and reduced to about ½ cup. Turn off the heat and add a pinch of salt, stir to combine. Carefully remove and discard the mint leaves.
2. Add 3 cups of blueberry, and stir to coat with the syrup. Over medium heat, cook the blueberries until a dark purple thickened sauce has formed about 12 to 15 minutes. Make sure to keep a close eye on the compote, stirring as needed to make sure the sides and bottom of the pan do not burn. The blueberries will pop, and large pieces will remain in the compote. Cook the compote longer if you want a thicker jam type sauce. If the sauce gets too thick, add a little bit of water until you achieve the right consistency. Meanwhile, make the pancakes.
3. Keep warm to use as a topping for the pancakes. Makes 1 cup of compote and can be refrigerated for up to 1 day.

Ricotta Pancakes-

1. In a medium sized bowl, whisk together the honey, orange and lemon zest, egg yolks, ricotta cheese, and salt. Add the flour, whisk until combined.
2. Using an electric mixer, place the egg whites in a bowl, and whisk on medium-high speed until medium-firm peaks are formed, approximately 3 to 4 minutes.
3. Add about 1/3 of the beaten egg white into the batter, gently folding until blended. Fold the remaining whites 1/3 at a time, ensuring not to deflate the batter. The batter should be light and airy.
4. Lightly grease a nonstick pan or griddle with cooking spray or oil. Set the pan over medium heat until hot. Add about ¼ cup of batter on the griddle, 2 inches apart. Cook each pancake for 2 to 3 minutes on each side, until the bottoms are golden brown and the edges are set. The cakes are done when they spring back when lightly touched. Lightly grease the griddle between batches as needed. Serve pancakes with warm blueberry compote