Lemon Ricotta Pancakes with Warm Blueberry Compote

In sauté pan, combine blueberries, cornstarch, sugar, water, lemon curd, orange juice, and pinch of salt. Gently cook over medium heat until blueberries are tender but not broken down, and mixture simmers and thickens.

Remove from the heat; stir in the butter and vanilla. Set aside to cool slightly.

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

In large bowl, mix egg yolks and cheese. Fold in dry ingredients alternately with milk.

In separate bowl, whip egg whites until medium-stiff peaks form. Fold into the batter.

Heat a buttered nonstick skillet or griddle over medium-high heat or to 350ºF (water drops on the skillet should skitter or sizzle when hot). For each pancake, pour 1/4 to 1/3 cup batter and cook until bubbles form on top. Turn and cook until the bottom is golden brown and the pancake is cooked through.

To serve, stack three pancakes on each plate with a dollop of remaining prepared lemon curd between pancakes. Sprinkle with confectioner’s sugar and pour compote over pancakes.