Ricotta Pancakes with Blueberry Lemon Compote
Ingredients
- 4 cups fresh blueberries (about 1½ pounds), divided
- ¼ cup plus 1 tablespoon sugar
- 1 teaspoon kosher salt, plus more
- 1½ teaspoons finely grated lemon zest
- 1 tablespoon fresh lemon juice
- 4 large eggs, separated
- ½ cup all-purpose flour
- ½ cup whole wheat flour
- 1½ teaspoons baking powder
- ¼ teaspoon baking soda
- 1⅓ cups whole-milk fresh ricotta
- ¾ cup buttermilk
- 2 teaspoons vanilla extract
- Vegetable oil (for griddle)
- Pure maple syrup and room-temperature butter (for serving)
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