Meyer Lemon Ricotta Pancakes with Blackberry Compote Recipe

Once the compote is done, remove it from the heat and set it aside. In a medium bowl, whisk together the 1 cup ricotta cheese, 1 teaspoon lemon zest, 2 tablespoons Meyer lemon juice, 1 1/2 tablespoons granulated sugar, and 3 large egg yolks. Gradually stir in the 3/4 cup all-purpose flour until it's just combined; don't overmix.

Using a stand or hand mixer, whisk the 3 large egg whites with a 1 pinch of salt until they form stiff peaks. Take a large spoonful of the egg whites and gently stir it into the batter to lighten it. Then, fold in half of the remaining egg whites, slowly turning the bowl as you fold. It's fine if you see a few white streaks. Fold in the rest of the egg whites until just combined. Set the batter aside while you heat a griddle or non-stick pan over medium heat.