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.
![Ricotta Pancakes with Brown Butter-Maple Syrup and Blueberry Compote](https://www.southernliving.com/thmb/zIHTN5JMrw_mgL4l79PJpLY3rZs=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/ricotta-pancakes-2463401-5e-1-1cf86a718aec4b50bfec7205aea536e5-3cb353b18fc74658bf3f3328f425c333.jpg)
Hector Sanchez
Ingredients
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PANCAKES
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1 1/2 cups (6 oz.) all-purpose flour
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2 tablespoons granulated sugar
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1 teaspoon baking soda
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1/2 teaspoon table salt
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1 1/2 cups buttermilk
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2 large eggs, separated
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1 tablespoon lemon zest
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1/3 cup whole milk ricotta cheese
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Butter for greasing griddle
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BROWN BUTTER-MAPLE SYRUP
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4 ounces (1/2 cup) salted butter, diced
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1/4 cup maple syrup
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Blueberry Compote
Directions
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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.
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Beat egg whites at high speed with an electric mixer until soft peaks form. Gently fold egg whites into batter.
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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.
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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.