By now, you know that I’m a huge fan of Lemons, Lavender and Blueberries. I have quite a few recipes on my website that contain one, if not all three of these ingredients in them. I had made the Lavender Blueberry Compote for another recipe but had plenty left over to use on top of these D to the LISH pancakes. We love pancakes around here! Like REALLY LOVE pancakes! It’s Carl’s favorite food of all time! I have a secret for you… We are Hungry Jack fans. Yup! I said it! I don’t always make my own batter from scratch. Some days, you just want to dump some powder in a bowl, add water and EAT! And that’s totally ok!! This recipe leans on “Jack” as the base, but I add whole milk ricotta and some lemon zest and juice to crank up the flavor! Topping with the compote takes these pancakes to another level of amazing. These are DEFINITELY a brunch worthy menu item for your next brunch party! Enjoy!
Lemon Ricotta Pancakes with Lavender Blueberry Compote
5
servings10
minutes30
minutesIngredients
*For the Blueberry Compote*
16 oz 16 Blueberries
1 cup 1 Granulated Sugar
2 Tbsp 2 Lavender
*For the Lemon Ricotta Pancakes*
2 cups 2 Hungry Jack Pancake Mix(or pancake mix of choice)
1 1/2 cups 1 1/2 Water
1 cup 1 Whole Milk Ricotta
1 1 Lemon Zested & Juice of 1/2 the Lemon
Directions
- To begin, combine culinary lavender buds and sugar in a blender and blend until buds are broke down with the sugar. Add lavender sugar to blueberries in a small sauce pot and simmer on medium/low until all berries are broke down. While berries are simmering, add all ingredients for pancakes in a mixing bowl and whisk leaving some lumps in the batter
- Heat a skillet or griddle to medium. Using a 1/4 cup cookie scoop, add your pancake batter to your skillet and cook on each side until golden brown and cooked through. These pancakes take a little longer to cook through due to the added ricotta cheese
- Stack your pancakes, pour over your berries, top with whipped cream if you’d like and DIVE IN!
