Ricotta Pancakes with Blueberry Compote
From freyae 17 years agoIngredients
- 150g ricotta cheese shopping list
- 2 eggs Separated shopping list
- Pinch salt shopping list
- 90ml milk shopping list
- 100g Plain flour shopping list
- ½ Teaspoon baking soda shopping list
- 150g blueberries (100g for the Compote and 50g for the pancakes) shopping list
- 90g caster sugar shopping list
- 20g butter shopping list
- Some butter for cooking the pancakes. shopping list
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.
People Who Like This Dish 19
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- Plus 9 othersFrom around the world!
The Rating
Reviewed by 5 people-
This is sooo incredible
I added more ricotto also because i like it creamy
I also traded the milk for buttermilk
I loved itpsy333che in Long Branch loved it
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