Blueberry-Lemon Johnnycakes

0.0 – 0 reviews • Fruit

Ingredients

Make the pancakes: Lightly coat a large heavy nonstick skillet with olive oil and preheat over medium heat. Whisk the flour, cornmeal, baking powder and sugar in a large bowl. In a separate bowl, whisk the eggs until light and fluffy. Add the milk and ricotta, whisking until smooth. Make a well in the center of the dry ingredients, then pour in the egg mixture, stirring until combined and the batter is mostly smooth with some lumps.
Spoon 1/4 cupfuls of batter into the pan, then arrange 4 or 5 blueberries on top of each. Cook until bubbles appear on the surface and pop, about 2 minutes. Using a spatula, carefully flip the pancakes and cook until the other side is golden, about 2 more minutes. Transfer to a plate and cover with a towel to keep warm. Repeat with the remaining batter.
Make the yogurt topping: Place the yogurt, ricotta and lemon zest and juice in a small bowl. Mix to combine.
Meanwhile, make the compote: Combine the blueberries, water, lemon juice and sugar in a small saucepan. Bring to a simmer over low heat and cook until the berries soften and the juices thicken slightly, about 5 minutes.
Stack the pancakes on plates. Top with the yogurt mixture and blueberry compote.