Lemon Ricotta Pancakes

Prepare blueberry compote: In a saute pan, combine the blueberries, cornstarch, 1 cup sugar, water, lemon curd, orange juice and a pinch of salt. Gently cook over medium heat until blueberries are tender but not broken down, and mixture simmers and thickens. Remove from heat; stir in butter and vanilla. Set aside to cool slightly.

Prepare pancakes: In a medium bowl, sift flour, baking powder, salt and sugar. Stir in lemon zest. Set aside.

In a large bowl, mix egg yolks and cheese. Fold in dry ingredients alternately with milk. In a separate bowl, whip egg whites until medium-stiff peaks form. Fold into batter.

Heat a buttered nonstick skillet or griddle over medium-high heat or to 350 F. For each pancake, pour 1/4 to 1/3 cup batter and cook until bubbles form on top. Turn and cook until bottom is golden brown and pancake is cooked through.

To serve: Stack 3 pancakes on each plate with a dollop of remaining prepared lemon curd between pancakes. Sprinkle with powdered sugar and pour compote over pancakes.