Lemon Wisconsin Ricotta Pancakes With Warm Blueberry Compote

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Wisconsin Cheese


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Blueberry Compote:

4 cups (2 pints) blueberries, fresh or frozen

2 teaspoon cornstarch

1 cup sugar

1/2 cup water

1/4 cup prepared lemon curd (from 10-to-12 ounce jar)

1 tablespoon fresh orange juice

Pinch of salt

1 tablespoon butter

1/2 teaspoon pure vanilla extract


2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

2 tablespoons sugar

Grated zest of 1 lemon

2 eggs, separated

1 cup (8 ounces) ricotta cheese, preferably whole milk

1 1/2 cups milk, preferably whole

Confectioner's sugar

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