Ingredients

How to make it

  • In a large bowl, mix together the ricotta, egg yolks and milk until it is lump free.
  • Sift in the flour, baking soda and salt.
  • In another bowl, whisk the egg whites until gently peaking.
  • Fold into the ricotta/flour mixture.
  • Gently fold in 50g of Blueberries.
  • Leave the batter to rest whilst you make the Compote.
  • In a small saucepan, gently heat together the remaining blueberries, butter and sugar until a smooth syrupy sauce forms and the blueberries just start to pop. Remove from the heat.
  • In a large frying pan, heat 20g butter. Drop in tablespoons of the batter. Once bubbles start to appear on the surface, flip them over gently and cook for a minute or so more on the other side.
  • Serve them stacked high and drenched with the compote.

Reviews & Comments 3

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  • loring 11 years ago
    My dad used to make ricotta pancakes! No blueberries, but they were the fluffiest pancakes with a great flavor. He's in heaven now, and I never got the recipe. Can't wait to try this!
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    " It was excellent "
    psy333che ate it and said...
    This is sooo incredible
    I added more ricotto also because i like it creamy
    I also traded the milk for buttermilk
    I loved it
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  • myhusbandcooks 12 years ago
    You had me at "Gently fold in 50g of blueberries." These pancakes sound delicious. A little bit of ricotta for thick pancakes and then blueberries to boot? Sounds like a winner!
    Was this review helpful? Yes Flag

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