Ricotta Pancakes with Blueberry-Lemon Compote
If you’re in a bit of a time crunch, these lemon-ricotta pancakes are remarkably light and delectable on their own. They would also be fantastic made with raspberries or huckleberries. Makes 8 large cups fresh blueberries (about 1½ pounds), divided cup plus 1 tablespoon sugar teaspoon kosher salt, plus …
Phil Rusche flipped this story into Favorite Foods•2421d