Ricotta Pancakes with Mixed Berry Compote
Ingredients:
- 250g mascarpone
- 250g ricotta
- 150g plain flour
- 1 tsp baking powder
- 185ml buttermilk
- 4 medium eggs
- 50g butter
- 70g caster sugar
- 2 tsp vanilla bean paste
- 400g fresh berries
Method:
Step 1
Bring all the compote ingredients to the boil in a pan and simmer for 3-4 minutes until the fruit softens.
Step 2
Lightly mix vanilla bean paste and mascarpone. Do not over mix as it may curdle.
Step 3
Sift the flour, baking powder, sugar and a pinch of salt into a bowl. In a separate bowl, mix the buttermilk, egg yolks and butter, then pour into the flour mixture and whisk until smooth.
Step 4
Fold in the ricotta until just combined. Whisk the egg whites in a bowl until they form stiff peaks; gently fold in the batter.
Step 5
Grease a pan with butter, drop 2 tbsp batter in to make a pancake. Keep the cooked pancakes warm, repeat until the batter is all used. Serve with the mascarpone and compote.
Nutrition Facts
Amount per Serving | % Daily Value |
---|---|
Fat 51g | 78% |
Sugar 151g | 93% |
Protein 14g | 8% |
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