Ricotta Pancakes with Mixed Berry Compote

10min prep, 15min cook

Serves 4

Ingredients

250g ricotta

150g plain flour

185ml buttermilk

4 medium eggs , separated

50g butter , melted, plus extra for greasing

1 tsp baking powder

70g caster sugar , 20g for the pancakes, 50g for the compote

1 tsp vanilla extract

1 pinch salt

250g mascarpone

2 tsp vanilla bean paste , 1 tsp for the compote, 1 tsp for the mascarpone

400g fresh berries, plus 1 tbsp water

Method

Bring all the compote ingredients to the boil in a pan and simmer for 3-4 minutes until the fruit softens.

Lightly mix vanilla bean paste and mascarpone. Do not over mix as it may curdle.

Sift the flour, baking powder, sugar and 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. Fold in the ricotta until just combined.

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

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.