Lemon Ricotta Pancakes with Berry Compote

Name: Lemon Ricotta Pancakes with Berry Compote
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings (about 12 pancakes)
Cuisine: Deutsch
Ingredients: For the Pancakes:; 1.5 cups All-purpose flour; 2 tbsp Granulated sugar; 2 tsp Baking powder; 1/2 tsp Baking soda; 1/4 tsp Salt; 1 cup Milk (whole or 2%); 1/2 cup Ricotta cheese, full-fat preferred; 1 large Egg; 2 tbsp Unsalted butter, melted and cooled, plus more for cooking; 1 tbsp Fresh lemon zest (from 1 lemon); For the Berry Compote:; 2 cups Mixed berries (fresh or frozen); 2 tbsp Granulated sugar (adjust to taste); 1 tbsp Fresh lemon juice; Optional: Powdered sugar for dusting, fresh mint for garnish

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Start your March mornings with a burst of sunshine with these exquisite Lemon Ricotta Pancakes. The addition of ricotta cheese makes these pancakes incredibly moist and tender, while fresh lemon zest adds a delightful bright and tangy note. Stacked high and served with a quick and easy homemade berry compote, bursting with the flavors of mixed berries, this dish is a refreshing and elegant twist on classic pancakes. It's the perfect sweet treat for a leisurely weekend brunch or a special breakfast.

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Lemon Ricotta Pancakes with Berry Compote

Prep Time15 min

Cook Time25 min

Servings4 servings (about 12 pancakes)

DifficultyEasy

Equipment

Large mixing bowlMedium mixing bowlSmall saucepanWhiskGriddle or large non-stick pan

Instructions

1
Make the berry compote: In a small saucepan, combine mixed berries, granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until berries soften and release their juices, and the sauce thickens slightly, about 8-10 minutes. Mash some of the berries gently with a fork if desired. Set aside to cool slightly.
2
Prepare dry ingredients: In a large bowl, whisk together flour, granulated sugar, baking powder, baking soda, and salt. Make a well in the center.
3
Prepare wet ingredients: In a separate medium bowl, whisk together milk, ricotta cheese, egg, melted butter, and lemon zest until well combined.
4
Combine and cook pancakes: Pour the wet ingredients into the dry ingredients. Stir gently with a whisk or spatula until just combined. A few lumps are fine; do not overmix. Heat a lightly buttered griddle or non-stick pan over medium-low heat. Pour about 1/4 cup of batter per pancake onto the hot griddle.
5
Flip and finish: Cook for 2-3 minutes per side, or until golden brown and bubbles appear on the surface of the pancakes, then flip and cook for another 1-2 minutes until cooked through. Repeat with remaining batter, adding more butter to the griddle as needed.
6
Serve: Stack the warm pancakes on plates. Spoon a generous amount of warm berry compote over the top. Dust with powdered sugar and garnish with fresh mint, if desired. Serve immediately.

Nutrition

Calories450 kcal

Protein15g

Fat20g

Carbohydrates

Frequently Asked Questions

Can I use low-fat ricotta?

While you can, full-fat ricotta is recommended as it provides the best flavor and texture, resulting in moister, more tender pancakes.

Can I make the batter ahead of time?

It's best to cook ricotta pancakes immediately after mixing the batter for optimal fluffiness, as the leavening agents start working right away. However, you can prepare the dry and wet ingredients separately and combine them just before cooking.

What if I don't have fresh berries for the compote?

Frozen mixed berries work perfectly for the compote! There's no need to thaw them beforehand; just add them directly to the saucepan and proceed with the recipe.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.