Silky Ricotta and Lemon Pancakes with Honeyed Berry Compote

Name: Silky Ricotta and Lemon Pancakes with Honeyed Berry Compote
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 cup ricotta cheese; 1 cup milk; 3 large eggs (separated); 2 tablespoons lemon juice (freshly squeezed); 2 tablespoons lemon zest (finely grated); 1 teaspoon vanilla extract; 2 cups flour (sifted); 2 tablespoons sugar; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 2 tablespoons butter (melted); 2 cups mixed berries (fresh or frozen); 1/4 cup honey; 1 tablespoon lemon juice (freshly squeezed); 1 teaspoon cornstarch (mixed with 1 tablespoon water)

VegetarianItalianBreakfastIndulgentComfort FoodFruity

⏱️ 15m PREP

🔥 20m COOK

👥 4 SERVINGS

⚡ 350 CAL/SERV

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Overview

Indulge in these luxurious ricotta and lemon pancakes, perfectly complemented by a tangy, sweet honeyed berry compote.

Macronutrients per serving

grams

Protein

12.0g 17%

Fat

14.0g 20%

Carbs

45.0g 63%

Rich in nutrients

☀️ Vitamin C

25% DV

Supports immune function

🔺 Calcium

20% DV

Essential for bone health

🔺 Iron

10% DV

Vital for oxygen transport

🌾 Fiber

12% DV

Aids digestive health

✦ Antioxidants

High

Protects cells from damage

Ingredients

Pancake Ingredients

1 cup ricotta cheese
1 cup milk
3 large eggs separated
2 tablespoons lemon juice freshly squeezed
2 tablespoons lemon zest finely grated
1 teaspoon vanilla extract
2 cups flour sifted
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons butter melted

Honeyed Berry Compote Ingredients

2 cups mixed berries fresh or frozen
1/4 cup honey
1 tablespoon lemon juice freshly squeezed
1 teaspoon cornstarch mixed with 1 tablespoon water

Instructions

1 In a large bowl, whisk together the ricotta cheese, milk, egg yolks, lemon juice, lemon zest, and vanilla extract until smooth.
2 In another bowl, combine the sifted flour, sugar, baking powder, baking soda, and salt.
3 Gently fold the dry ingredients into the ricotta mixture until just combined. Do not overmix.
4 In a clean bowl, beat the egg whites until soft peaks form. Fold the beaten egg whites into the batter, along with the melted butter, until incorporated.
5 Heat a non-stick pan over medium heat and lightly grease it. Pour 1/4 cup of batter for each pancake onto the pan. Cook until bubbles form on the surface, then flip and cook until golden brown.
6 For the compote, combine the berries, honey, and lemon juice in a saucepan over medium heat. Cook until the berries release their juices and soften, about 5 minutes.
7 Add the cornstarch slurry to the berry mixture and stir until thickened. Remove from heat.
8 Serve the pancakes warm, topped with the honeyed berry compote.