Ricotta Pancakes with Blueberry Compote

Cook 2 cups fresh blueberries, 1⁄4 cup sugar, and 1 pinch salt in a medium saucepan over medium heat, stirring occasionally, until berries start to burst and mixture becomes thick and jammy, 6–8 minutes. Add 1 1⁄2 tsp. finely grated lemon zest, 1 tbsp. freshly squeezed lemon juice, and remaining 1 cup fresh blueberries. Bring to a boil, then remove from heat. Let compote sit until you are ready to serve.

Using an electric mixer on high speed, beat 4 large egg whites in a medium bowl until stiff peaks form, 3–5 minutes. Whisk 1 cup all-purpose flour, 1 tbsp. sugar, 1 1⁄2 tsp. baking powder, 1 tsp. salt, and 1⁄4 tsp. baking soda in a large bowl to combine. Whisk 4 large egg yolks, 1 1⁄3 cups Galbani ricotta, 3⁄4 cup buttermilk, and 2 tsp. vanilla extract in another medium bowl.

Add ricotta mixture to dry ingredients and stir with spatula to incorporate. Fold in one third of egg whites to lighten, then add remaining egg whites and fold in until no streaks remain.

Heat a large nonstick skillet over medium-low; brush with oil. Working in batches, scoop 1⁄2-cupfuls of pancake batter onto a hot griddle. Top each with about 2 tbsp. fresh blueberries.

Cook pancakes until bottoms are golden brown and bubbles form on top, about 3 minutes. Flip and cook, reducing heat if browning too quickly, until second sides are golden brown and pancakes are cooked through, about 2 minutes.

Serve with the blueberry compote & maple syrup.