I made these delicious ricotta pancakes yesterday, and they are so obvious to make for the breakfast table, this weekend. Now it’s a public holiday, so I hope you can enjoy an extended weekend. And then just with these pancakes on the table, it does not get any better. They are really soft and delicious, and with a little berry compote on top, you can not go wrong in the city.
Personally, I am incredibly looking forward to this weekend as I am going to Italy tomorrow. I have written an entire post, about my planning and thoughts on Italy, which you can read right here. I’m especially excited because it’s a culinary journey with Eliza was here, and as you probably know, I’m a really food-loving person!
This recipe is just about to poke together and you will wonder why you have never used ricotta, in pancakes before. At least I did!
Here you get both the recipe for the pancakes, as well as the berry compote I made as an accessory.
RECIPE
PANCAKES
3 eggs
200 g ricotta
1.50 ml milk
The juice from 1/2 lemon
150 g flour
1 teaspoon cinnamon
1 tbsp. sugar
Nip salt
BERRY COMPOTE
200 g blueberries
1 handful of blackberries / other berries (can be omitted)
2 tbsp. sugar
1 teaspoon vanilla powder
1 teaspoon cinnamon
The juice from 1/4 lemon approx.
Course of action
PANCAKES
Start by separating the egg yolks from the egg whites, in separate bowls Beat the egg whites until it has a firmer consistency. Set aside
Whisk all the other ingredients together in another bowl, including the egg yolks
Once everything is mixed together, turn the egg whites into the mass Fry them in a little fat and keep them warm, under a tea towel
I use approx. 1.5 tbsp. pr. pancake
COMPOTE
Mix all ingredients together in a saucepan and bring to a slow boil. Let it simmer while you fry your pancakes. Taste the compote with more sugar / lemon
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