Ingredients

How to make it

  • ----Quick Berry Compote---
  • Toss the frozen berries with cornstarch and sugar until coated, add to a pot and cook over medium heat; add the fresh lemon juice and stir frequently until bubbling and thickened. Set aside to keep warm while making the pancakes. ( you can do this in a microwave for 4-6 minutes, stirring 3-4 times)
  • ---Pancakes---(makes 12-14 small pancakes)
  • Preheat a griddle to 325 degrees F or place a non-stick skillet over medium heat.
  • Whisk flour, baking powder, and salt together in a bowl. Make a well in the dry ingredients and add the ricotta cheese, milk, vanilla, lemon zest and egg yolks together and stir until combined.
  • Whisk egg whites in a separate bowl until white and frothy or use electric beaters until soft peaks form for fluffier pancakes. Fold into ricotta mixture.
  • Oil the preheated griddle with about 1 teaspoon canola oil or butter; pour the batter onto the griddle by a 1/4 cup measurer for each pancake. Cook until evenly golden brown, 1 to 2 minutes; turn and cook until evenly golden on other side, 1 to 2 minutes more. Repeat with remaining batter, greasing the griddle between batches.
  • Serve with the warmed mixed berry compote. Maple syrup or fresh berries with whip cream are great too! But my personal favorite is; squeeze fresh lemon juice over the pancakes and dust with powdered sugar and top with the warm mixed berry compote! Enjoy!

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