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Ricotta Pancakes with Mixed Berry Compote

Ricotta Pancakes with Mixed Berry Compote

Brought to you by: OcadoLife
    4 serving

Prep time:

Cook time:

Serves: 4

A delicious dessert, or even brunch, if you're feeling decadent. Looking for more pancake recipes? Look no further.
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  • 400g fresh berries, plus 1 tbsp water, for the compote
  • 70g caster sugar, 20g for the pancakes, 50g for the compote
  • 2 tsp vanilla bean paste, 1 tsp for the compote, 1 tsp for the mascarpone
  • 250g mascarpone
  • 150g plain flour
  • 1 tsp baking powder
  • 185ml buttermilk
  • 4 medium eggs, separated
  • 50g butter, melted, plus extra for greasing
  • 250g ricotta


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.

Step 5

Whisk the egg whites in a bowl until they form stiff peaks; gently fold in the batter.

Step 6

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.

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