Fluffy Ricotta Hot Cakes with luscious Berry Compote
Indulge in the light and airy goodness of our Fluffy Ricotta Hot Cakes, accompanied by a delightful burst of flavor from the luscious Berry Compote. These pancakes are incredibly soft and moist, thanks to the ricotta cheese, while the compote adds a tangy sweetness that perfectly complements each bite.
ingredients
- 1 ½ cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 cup ricotta cheese
- ¾ cup whole milk
- 2 large eggs
- 1 teaspoon vanilla extract
- Butter or oil for cookingFor the Berry Compote:
- 2 cups mixed berries (such as strawberries, blueberries, raspberries)
- ¼ cup granulated sugar
- 1 tablespoon fresh lemon juice
steps
- 1.
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- 2.
In a separate bowl, combine the ricotta cheese, milk, eggs, and vanilla extract. Mix until smooth.
- 3.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix, as this will result in tough pancakes.
- 4.
Heat a large non-stick skillet or griddle over medium heat and add a small amount of butter or oil to grease the surface.
- 5.
Pour ¼ cup of batter onto the skillet for each hot cake. Cook until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown. Repeat with the remaining batter.
- 6.
For the berry compote, combine the berries, sugar, and lemon juice in a saucepan over medium heat. Cook for 5-7 minutes, or until the berries release their juices and the mixture thickens slightly.
- 7.
Serve the fluffy ricotta hot cakes warm with a generous spoonful of berry compote on top.
- 8.
Sprinkle with powdered sugar if desired and enjoy!
