Description
Make special pancakes for Mother’s Day breakfast in bed using this recipe for light, fluffy ricotta pancakes, topped with a simple fresh berry compote.
Ingredients
Scale
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup whole milk
- 2 large eggs, separated
- 1/2 cup ricotta cheese (whole milk preferred)
- 1 tablespoon fresh lemon zest
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter, melted, plus more for griddle
- 1 cup mixed berries (strawberries, blueberries, raspberries)
- 1 tablespoon lemon juice (for compote)
- 1 tablespoon granulated sugar (for compote)
- Powdered sugar, for dusting
Instructions
- Combine the dry ingredients: whisk together flour, 2 tablespoons sugar, baking powder, baking soda, and salt in a large bowl.
- In a separate bowl, mix the wet ingredients: whisk milk, egg yolks, ricotta cheese, lemon zest, and vanilla extract until smooth.
- Pour the wet mixture into the dry ingredients and mix gently until just combined. Do not overmix; a few lumps are fine. Stir in the 2 tablespoons of melted butter.
- In a clean bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the pancake batter in two additions.
- Prepare the compote: Combine berries, 1 tablespoon sugar, and 1 tablespoon lemon juice in a small saucepan. Cook over medium heat for 5 to 7 minutes, stirring occasionally, until the berries soften and the sauce thickens slightly. Remove from heat.
- Heat a lightly buttered griddle or non-stick pan over medium heat. Drop 1/4 cup of batter per pancake onto the hot surface.
- Cook for 2 to 3 minutes per side, until golden brown and cooked through. Flip carefully.
- Stack the pancakes on a plate or breakfast tray. Dust generously with powdered sugar and spoon the warm berry compote over the top before serving.
Notes
- Prepare the berry compote up to one day ahead and store it covered in the refrigerator. Reheat gently before serving.
- To make the breakfast presentation special, serve the pancakes on a tray with a small vase of flowers and your favorite coffee or tea.
- For extra fluffiness, let the batter rest for 5 minutes after folding in the egg whites before cooking.
- Prep Time: 15 min
- Cook Time: 15 min
- Category: Breakfast
- Method: Griddling
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 350
- Sugar: 18g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 120mg