Start your day with a breakfast that is as impressive as it is delicious - some Lemon Ricotta Pancakes with a Blackberry Balsamic Compote.

These aren't your mother's pancakes - the act of separating the egg whites and yolks, and folding in the peaked whites, makes the pancakes even more fluffy and delicious, especially when paired with the ricotta cheese and Sola Stella Extra Virgin Olive Oil. And the addition of our Blackberry Balsamic Vinegar takes this compote to a whole other level.

Why Use Olive Oil Instead of Butter?

Although you may typically opt for butter when making your typical pancakes, we wholeheartedly think olive oil is the better alternative. Olive oil is a healthier option than butter as it contains monounsaturated and polyunsaturated fats that can help reduce cholesterol levels in the body.

Using olive oil also gives the pancakes a unique flavor that cannot be replicated with butter. The subtle fruity notes in the oil complement the ricotta cheese and lemon zest in the pancake batter and provide a depth of flavor that can be lacking with butter.

Olive oil also has a higher smoke point than butter, which means it can be heated to higher temperatures without burning, resulting in a better texture and golden brown color on the pancakes.

Why Add Balsamic Vinegar to Your Compote?

Now for the blackberry balsamic compote: the cherry on top. Using balsamic vinegar in your compote elevates it with it's complex flavor. It adds depth and sophistication to the sauce that goes beyond a simple fruit compote. The natural sweetness of the vinegar also complements the tartness of the blackberries, creating a balanced and harmonious taste.

Additionally, balsamic vinegar contains antioxidants and has several health benefits, making it a nutritious and flavorful addition to your breakfast.

Now, are pancakes healthy? No, they are definitely not. But at least incorporating EVOO and balsamic into your pancakes adds some additional benefits that will help you feel just a tad less guilty when indulging on a fluffy stack of these Ricotta Soufflé pancakes!

Lemon Ricotta Pancakes with Blackberry Balsamic Vinegar Compote

Ingredients:

Lemon Ricotta Pancakes:

• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup milk
• 1/2 cup ricotta cheese
• 1/4 cup Sola Stella Extra Virgin Olive Oil
• 2 large eggs, separated
• 1 teaspoon vanilla extract
• Zest of 1 lemon
• Extra olive oil, for cooking

Blackberry Balsamic Compote:

• 2 cups fresh blackberries
• 1/4 cup sugar
• 2 tablespoons Blackberry Balsamic Vinegar
• 1/4 teaspoon cinnamon
• Pinch of salt

How to Make:

1. Rinse the blackberries and place them in a saucepan over medium heat. Add the sugar, blackberry balsamic vinegar, cinnamon, and salt to the saucepan and stir to combine.

2. Cook the mixture for 5-7 minutes, stirring occasionally, until the blackberries have softened and released their juices. Reduce the heat to low and simmer the compote for an additional 5-10 minutes, until it has thickened to your desired consistency.

3. Remove the compote from the heat and let it cool while you prepare your pancakes.

4. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

5. In a separate mixing bowl, whisk together the milk, ricotta cheese, olive oil, egg yolks, vanilla extract, and lemon zest until smooth.

6. Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.

7. In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter until no white streaks remain.

8. Heat a non-stick skillet over medium heat. Grease the skillet with a little extra olive oil.

9. Using a 1/4 cup measuring cup, scoop the batter onto the skillet. Cook until bubbles form on the surface and the edges start to look set, about 2-3 minutes.

10. Flip the pancake and cook until golden brown, about 1-2 minutes more. Repeat with the remaining batter, adding a little more olive oil to the skillet as needed.

11. Serve the pancakes warm, and top with blackberry balsamic compote, whipped cream, and powdered sugar, if desired.

Time to Serve and Enjoy!

These Lemon Ricotta Pancakes with a Blackberry Balsamic Compote are the perfect way to start your day.

The light and airy texture of the olive oil pancakes, combined with the sweet and tangy flavors of the blackberry balsamic compote, will make you forget all about boring traditional pancakes.

You can top these pancakes off with tons of other delicious ingredients, from chocolate syrup to olive oil whipped cream to some homemade granola for a crunch!

And the blackberry balsamic compote makes an excellent addition to yogurts, vanilla ice cream, toast - really so many things.

With this recipe, you can easily make these impressive pancakes in the comfort of your own home. Just click the link below to download your own copy of this recipe, and make the process a whole lot easier.

Download Recipe