Fluffy Ricotta Pancakes with Berry Compote
These cloud-like ricotta pancakes are incredibly tender and rich thanks to the addition of creamy ricotta cheese folded into a light batter. They are served with a vibrant mixed berry compote that adds a sweet and tangy contrast to every bite.
Ultra-fluffy ricotta pancakes topped with a warm homemade mixed berry compote.
Nutrition per serving
Ingredients
Batter
Compote
Instructions
Prepare the Berry Compote
Combine berries and sugar in a small saucepan over medium heat. Stir occasionally and cook until berries burst and the mixture thickens to a syrupy consistency. Remove from heat and set aside to cool slightly while you make the pancakes.
Mix the Batter
Whisk together ricotta, egg yolks, and milk in a large bowl until smooth. Fold in flour until just combined and do not overmix. In a separate bowl beat egg whites to soft peaks and gently fold them into the batter in two additions to keep it airy.
Cook the Pancakes
Heat a non-stick skillet or griddle over medium-low heat and lightly grease with butter. Pour quarter-cup portions of batter onto the surface and cook until bubbles form on the edges and the bottom is golden, about 3 minutes. Flip and cook for 2 more minutes.
Plate and Serve
Stack three to four pancakes on each plate and spoon the warm berry compote generously over the top. Add a dollop of whipped cream or a dusting of powdered sugar if desired and serve immediately for the best fluffy texture.
Substitutions
Common mistakes
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