Delightful Italian Breakfast: Fresh Ricotta Pancakes & Citrus Berry Compote

Allergens

Milk, Eggs

Ingredients

• 1 cup ricotta cheese
• 1 cup all
• purpose flour
• 2 large eggs
• 1/2 cup milk
• 2 tbsp granulated sugar
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1 tbsp unsalted butter, melted
• For the Citrus Berry Compote:
• 3 cups mixed berries (fresh or frozen)
• Zest and juice of 1 orange
• Zest and juice of 1 lemon
• 1/4 cup granulated sugar
• 2 tbsp cornstarch
• Powdered sugar, for serving (optional)
• Fresh mint leaves, for garnish (optional)

Instructions

1. In a large bowl, whisk together the ricotta cheese, flour, eggs, milk, sugar, vanilla extract, and salt until well combined. Stir in the melted butter.
2. Heat a non stick skillet or griddle over medium heat. Grease with a little butter or cooking spray.
3. Pour 1/4 cup of batter per pancake onto the skillet, cooking in batches as needed. Flip when bubbles form on the surface and the edges are golden brown. Cook until the other side is golden brown and cooked through.
4. For the Citrus Berry Compote: In a saucepan, combine the berries, orange zest and juice, lemon zest and juice, sugar, and cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Remove from heat and let cool slightly.
5. To serve, stack two or three pancakes on each plate, then spoon the warm compote over the top. If desired, dust with powdered sugar and garnish with fresh mint leaves.

Chef’s Insight

To achieve a fluffy texture, don't overmix the pancake batter. Fold in the melted butter gently to keep the air bubbles intact.

Notes

You can customize the citrus berry compote with different types of berries and citrus fruits depending on what's in season or your personal preference.