Fluffy Ricotta Pancakes with Mixed Berry Compote
Fluffy Ricotta Pancakes with Mixed Berry Compote
Ingredients
For the Ricotta Pancakes
- 1 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup whole milk
- 2 large eggs
- 1 cup whole milk ricotta cheese
- 1/4 cup unsalted butter, melted, plus more for cooking
- 1 teaspoon vanilla extract
For the Mixed Berry Compote
- 2 cups mixed berries, fresh or frozen
- 1/4 cup granulated sugar, adjust to taste
- 1 tablespoon lemon juice
- 2 tablespoons water
Instructions
- 1
In a small saucepan, combine mixed berries, granulated sugar, lemon juice, and water. Bring to a simmer over medium heat, stirring occasionally. Cook for 8-10 minutes, or until berries have softened and the sauce has thickened slightly. Remove from heat and set aside.
⏱️ 10 min
- 2
In a large bowl, whisk together all-purpose flour, 2 tablespoons granulated sugar, baking powder, baking soda, and salt.
⏱️ 2 min
- 3
In a separate medium bowl, whisk together milk, eggs, ricotta cheese, melted butter, and vanilla extract until well combined.
⏱️ 3 min
- 4
Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. A few lumps are okay; do not overmix.
⏱️ 2 min
- 5
Heat a lightly buttered griddle or large non-stick skillet over medium-low heat.
⏱️ 2 min
- 6
Pour about 1/4 cup of batter per pancake onto the hot griddle. Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip when bubbles appear on the surface and the edges look set. Repeat with remaining batter, adding more butter to the griddle as needed.
⏱️ 15 min
- 7
Serve pancakes immediately, topped with warm berry compote and a dusting of powdered sugar, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Fluffy Ricotta Pancakes with Mixed Berry Compote
Ingredients
For the Ricotta Pancakes
- 1 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup whole milk
- 2 large eggs
- 1 cup whole milk ricotta cheese
- 1/4 cup unsalted butter, melted, plus more for cooking
- 1 teaspoon vanilla extract
For the Mixed Berry Compote
- 2 cups mixed berries, fresh or frozen
- 1/4 cup granulated sugar, adjust to taste
- 1 tablespoon lemon juice
- 2 tablespoons water
Instructions
- 1
In a small saucepan, combine mixed berries, granulated sugar, lemon juice, and water. Bring to a simmer over medium heat, stirring occasionally. Cook for 8-10 minutes, or until berries have softened and the sauce has thickened slightly. Remove from heat and set aside.
⏱️ 10 min - 2
In a large bowl, whisk together all-purpose flour, 2 tablespoons granulated sugar, baking powder, baking soda, and salt.
⏱️ 2 min - 3
In a separate medium bowl, whisk together milk, eggs, ricotta cheese, melted butter, and vanilla extract until well combined.
⏱️ 3 min - 4
Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. A few lumps are okay; do not overmix.
⏱️ 2 min - 5
Heat a lightly buttered griddle or large non-stick skillet over medium-low heat.
⏱️ 2 min - 6
Pour about 1/4 cup of batter per pancake onto the hot griddle. Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip when bubbles appear on the surface and the edges look set. Repeat with remaining batter, adding more butter to the griddle as needed.
⏱️ 15 min - 7
Serve pancakes immediately, topped with warm berry compote and a dusting of powdered sugar, if desired.
⏱️ 1 min