Lemon Poppy Seed Pancakes w/ Raspberry Compote

Pancake Ingredients:

1 c Ricotta

1/2 c Milk

2 Eggs

Zest of 1 Lemon

1 tsp Vanilla

1 c Flour

2 Tbsp Sugar

2 tsp Baking Powder

1/2 tsp Vanilla Bean Sea Salt

2 Tbsp Poppy Seeds

2 Tbsp Sicilian Lemon EVOO

Compote Ingredients:

2 c Raspberries

2 Tbsp Sugar

2 Tbsp Raspberry Balsamic

2 Tbsp Water

1/4 tsp Vanilla Bean Sea Salt

Directions for Compote:

1. Add all ingredients to a pot and stir. Bring to a boil, then boil for 5 minutes, stirring frequently. 

2. Reduce the heat to low and allow to simmer for 10 minutes; it will thicken as it cools. 

3. Serve warm or allow to cool and store in a sealed container in the fridge for up to 5 days.

Directions for Pancakes:

1. In a large bowl, combine ricotta, milk, eggs, Lemon EVOO, lemon zest, and vanilla. Whisk until smooth. 

2. In a separate bowl, combine flour, sugar, baking powder, Vanilla Bean Sea Salt, and poppy seeds. Add to wet ingredients and mix until just combined.

3. Place a pan on the stove and bring to medium heat, adding a drizzle of Lemon EVOO. Use a ladle to pour 1/2 c of batter into the pan. 

4. Cook until bubbles rise to the surface, then flip. 

5. Serve with Raspberry Compote on top.