Double Blueberry Pancakes

To make berry compote:

Place blueberries, sugar, lemon zest, and 2 tbsp lemon juice in medium saucepan over medium heat and cook 2 minutes, or until sugar melts and berries soften just slightly. (Don’t let berries cook too long or they become mushy and lose their beautiful shape.) Remove from heat. Gently stir in chopped mint.

To make pancakes:

In large bowl using the Beat Blitz Hand Mixer Set, whisk ricotta and egg yolks to combine, and then whisk in buttermilk. Sift flour, baking powder, and salt into ricotta mixture. Stir with whisk just until combined.

In another large bowl, using the Beat Blitz Hand Mixer Set fitted with whisk attachment, beat egg whites and sugar until stiff peaks form. Using large silicone spatula, gently fold egg whites through batter in 2 batches. Gently fold blueberries into batter.

In an induction friendly pan melt some butter over medium-low heat on the Inducto Go Portable Induction Cooktop. Working in batches, ladle batter onto griddle. Cook pancakes 3 minutes per side, or until pancakes puff, become golden brown, and are just cooked through.

Transfer pancakes to plates. Spoon warm blueberry compote over pancakes. Top with dollop of crème fraîche and enjoy.