In partnership with Booths, the good grocers
Image for Recipe - Ricotta Pancakes with Mixed Berry Compote

Ricotta Pancakes with Mixed Berry Compote

Image for Recipe - Ricotta Pancakes with Mixed Berry Compote
  • Time preparation 10min
  • cook time 15min
  • Serve Serves 4

ocado.com
  • 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

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.

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.

Still hungry? Why not have another course

Because you enjoyed this recipe, you'll love these

View All Recipes
stay connected
Download your FREE Guide
40 British Producers You Need to Know