How To Make Ricotta pancakes with winter fruit compote & vanilla yogurt
No breakfast is complete without hot stacks of delicious pancakes! You may not be a morning person now, but with our yummy pancake recipes you certainly will be! There’re easy recipes for all kinds of different pancakes. We have thick and thin pancakes and ones with fruits like blueberries and banana. Don’t forget fluffy, Japanese-inspired pancakes! Not to mention pancakes made with potatoes and pumpkins (not flour)! Whatever pancake recipes you want to try, we have it here.
Serves:
Ingredients
- 1 cup ricotta cheese
- 2 eggs
- 1/4 cup milk
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 2 tbsp sugar
- 1 tsp baking powder
- 1/2 tsp salt
- Butter or oil for cooking
- 1 cup mixed winter fruits (such as apples, pears, and cranberries)
- 2 tbsp honey
- 1 tsp lemon juice
- 1 cup vanilla yogurt
Instructions
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In a large bowl, whisk together ricotta cheese, eggs, milk, and vanilla extract until well combined.
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In a separate bowl, whisk together flour, sugar, baking powder, and salt.
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Gradually add the dry ingredients to the wet ingredients and stir until just combined.
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Heat a skillet or griddle over medium heat and melt a small amount of butter or oil.
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Pour 1/4 cup of the pancake batter onto the skillet and spread it out into a circular shape.
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Cook for 2-3 minutes, until the edges start to bubble, then flip and cook for an additional 2-3 minutes on the other side. Repeat with the remaining batter.
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In a saucepan, combine the mixed winter fruits, honey, and lemon juice. Cook over medium heat for 5-7 minutes, until the fruits start to soften and release their juices.
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Serve the ricotta pancakes topped with the warm fruit compote and a dollop of vanilla yogurt.
Nutrition
- Calories : 355kcal
- Total Fat : 13g
- Saturated Fat : 7g
- Cholesterol : 105mg
- Sodium : 405mg
- Total Carbohydrates : 48g
- Dietary Fiber : 3g
- Sugar : 20g
- Protein : 13g
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