Food and Recipes Ricotta Pancakes with Brown Butter-Maple Syrup and Blueberry Compote Be the first to rate & review! The welcome addition of ricotta in these fluffy flapjacks give a light and airy texture like you won't believe. Serve with maple syrup and Blueberry Compote. By Southern Living Test Kitchen Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Southern Living's editorial guidelines Published on August 17, 2018 Print Rate It Share Share Tweet Pin Email Hands On Time: 25 mins Total Time: 40 mins Yield: 4 serves Ingredients PANCAKES 1 1/2 cups (6 oz.) all-purpose flour 2 tablespoons granulated sugar 1 teaspoon baking soda 1/2 teaspoon table salt 1 1/2 cups buttermilk 2 large eggs, separated 1 tablespoon lemon zest 1/3 cup whole milk ricotta cheese Butter for greasing griddle BROWN BUTTER-MAPLE SYRUP 4 ounces (1/2 cup) salted butter, diced 1/4 cup maple syrup Blueberry Compote Directions Prepare Pancakes: Stir together first 4 ingredients in a large bowl. Whisk buttermilk, egg yolks, and zest in a medium bowl. Stir buttermilk mixture into flour mixture. Gently stir in ricotta cheese. Beat egg whites at high speed with an electric mixer until soft peaks form. Gently fold egg whites into batter. Heat a nonstick griddle or 12-inch nonstick skillet over medium. When hot (350°F), coat lightly with butter. Drop batter by 1/2-cupfuls onto griddle, and cook until pancakes are browned on the bottom and edges begin to look dry, about 4 minutes. Turn with a wide spatula, and cook until set in the middle, about 4 more minutes. Wipe griddle clean; coat with more butter, and repeat with remaining batter. Keep warm in a single layer on a baking sheet in a 200°F oven for up to 15 minutes. Prepare Brown Butter-Maple Syrup: Heat 1/2 cup butter in a small saucepan over medium, stirring often, about 10 minutes. (The butter will foam; when the foam subsides, little brown flakes will appear.) Remove from heat, and whisk in maple syrup. Serve with pancakes and Blueberry Compote. Hector Sanchez Rate it Print