The Portlandia Cookbook
Active: 30 minutes * Total: 30 minutes * Serves 6 (24 pancakes)
You Will Need
Make the pancakes: In a small bowl, whisk together the flour, cornmeal, baking powder, and salt.
In a large bowl, whisk together the egg yolks, milk, ricotta, ¼ cup of the sugar, and the lemon zest until combined. Add the flour mixture and whisk until smooth.
In another bowl, using a handheld electric mixer, beat the egg whites on medium speed until frothy. Increase the speed and beat on high until soft peaks form. Beat in the remaining 1 tablespoon of sugar. Fold the egg whites into the batter, using a rubber spatula, until no streaks remain.
Make the compote: In a medium saucepan, combine the berries with the lemon zest, sugar, and ½ cup of water and bring to a boil. Simmer over moderately low heat, stirring and crushing occasionally, until slightly thickened, about 10 minutes. Set aside.
Preheat the oven to 225°F. Preheat a griddle over medium-low heat.
Lightly butter the griddle and ladle a scant ¼ cup of batter onto the griddle for each pancake, being sure to leave enough space between them. Cook over medium-low heat until the pancake bottoms are golden and their surface is just beginning to set, 1 to 2 minutes. Flip the pancakes and cook until fluffy, golden, and cooked through, about 1 minute longer. Transfer to plates, keeping the pancakes warm in a low oven as you continue cooking the rest, buttering the griddle between batches.
Serve the pancakes topped with the berry compote.
Make ahead: The compote and batter can be refrigerated separately overnight. Whisk the batter gently if it has separated slightly and bring the compote to room temperature before serving.