Ingredients
Method
- Combine the blueberries, 2 tbsp granulated sugar, lemon juice, and water in a small saucepan over medium heat. Cook for 8 to 10 minutes, stirring occasionally, until the sauce thickens to a loose jam. Set aside.
- Stir together the ricotta, 2 tbsp powdered sugar, cinnamon, and 1 tsp vanilla until smooth. Fold in the mini chocolate chips and refrigerate until ready to plate.
- Whisk the flour, baking powder, 1 tbsp granulated sugar, and salt in a large bowl. Whisk the milk, egg, melted butter, and remaining 1 tsp vanilla in a separate bowl. Pour wet into dry and stir until just combined, about 15 strokes. Rest 3 to 4 minutes.
- Heat a greased non-stick skillet over medium heat. Cook 1/3 cup portions of batter for 2 to 3 minutes per side until golden, re-greasing between batches. Makes about 8 pancakes.
- Stack 2 pancakes per plate, layer with ricotta filling, spoon compote over the top, and dust with the remaining 2 tbsp powdered sugar.
Notes
The ricotta filling can be made up to a day ahead and kept covered in the fridge, which actually gives it a firmer texture that is easier to spoon. If you are cooking for a crowd, note that the vanilla extract is split between the batter and the filling, so check the ingredient list before you start so you do not accidentally use it all in one place.
