Lemon-Ricotta Pancakes with Warm Blueberry Compote

Instructions

Blueberry Compote:

1. Combine the blueberries, sugar, water and salt in a large saucepan; cook and stir over low heat until sugar is dissolved.
2. Bring mixture to a boil, stirring constantly. Combine cornstarch and orange juice in a small bowl until smooth; stir into blueberry mixture. Cook and stir for 2-3 minutes or until slightly thickened.
3. Reduce heat to low. Whisk in lemon curd and vanilla until blended. Remove from the heat. Whisk in butter. 

Lemon-Ricotta Pancakes:

1. Combine the flour, sugar, baking powder and salt in a large bowl. Whisk the milk, ricotta, egg yolks and lemon zest in another bowl. Stir into dry ingredients just until moistened. Beat egg whites in a separate large bowl until stiff peaks form; fold into batter.
2. Pour batter by 1/4 cupfuls onto a greased hot griddle; flip pancakes when bubbles form on top and bottoms begin to brown. Cook until sides are golden brown. 
3. Serve pancakes with lemon curd if desired and blueberry compote. Dust with confectioners' sugar.