Ricotta hotcakes recipe with blueberry compote and thick Greek yoghurt

  • 15-20

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

Ricotta hotcakes with blueberry compote recipe


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


  • 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.

Good Vibes Cookbook by Jane and Myles Lamberth

Recipes from the Good Vibes Cookbook by Jane and Myles Lamberth, published by Orca Publications, priced £17.99.