Ricotta hotcakes recipe with blueberry compote and thick Greek yoghurt

Name: Ricotta hotcakes recipe with blueberry compote and thick Greek yoghurt
Total time: 15 min
Ingredients: Ricotta cheese 250g; Milk 125ml; Large eggs 2, separated; Plain flour 100g; Baking powder 1 tsp; Salt a pinch; Vegetable or nut oil, for frying; Blueberries 300g; Caster sugar 1 tbsp; Mint leaves 5, chopped; Thick Greek yoghurt; Honey, to drizzle

15 minutes
15-20

Light and fluffy, with a slight tang from the ricotta cheese, these are a great alternative to standard pancakes

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Published: February 25, 2020 at 8:29 am

Ingredients

For the batter

Ricotta cheese 250g
Milk 125ml
Large eggs 2, separated
Plain flour 100g
Baking powder 1 tsp
Salt a pinch
Vegetable or nut oil for frying

For the blueberry compote

Blueberries 300g
Caster sugar 1 tbsp

To garnish

Mint leaves 5, chopped
Thick Greek yoghurt
Honey to drizzle

Method

Step 1

First make the compote by squashing the blueberries with a fork, adding the sugar half way through. Allow to marinate for 5 minutes, while you cook the pancakes.
Step 2

Grab a nice, deep bowl and mix together the ricotta, milk and egg yolks.
Step 3

In another bowl, whisk the egg whites until stiff. (You can do this by hand to get your morning exercise!)
Step 4

Back in the ricotta bowl, add the flour, baking powder and salt. Mix gently until combined.
Step 5

Fold the beaten egg whites into the ricotta mix. Try to keep as much air in the mixture as possible – don’t over mix.
Step 6

Heat a large frying pan, and with some paper towel smear a drop of oil all over the pan. Be careful not to burn yourself. Repeat this oil wipedown between batches of pancakes.
Step 7

Drop in about 3 large spoons of batter at a time – they should spread out to the size of a beer coaster. Cook for around 1.5 minutes, until the underside is golden and there are lots of bubbles on the top side.
Step 8

Flip quickly with a spatula, cook for another minute and flip again for even, quick cooking. Pancakes done!
Step 9

To serve, pile up 3 pancakes and top with a big blob of yoghurt, a flick of fresh blueberry compote and chopped mint. Then drizzle the expensive, market-bought, hipster-made honey on top.