Impossibly fluffy and light pancakes made with creamy ricotta cheese, served with a warm mixed berry compote. These cloud-like pancakes deliver restaurant-quality results with a tender crumb and delicate flavor that's perfect for special occasions.
Recipe Details
Ingredients
- 250g whole milk ricotta cheese, room temperature
- 3 large eggs, separated
- 125ml whole milk
- 125g all-purpose flour
- 2 tbsp granulated sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1 tsp lemon zest
- 30g unsalted butter, melted and cooled
- 300g mixed fresh berries (strawberries, blueberries, raspberries)
- 60g granulated sugar for compote
- 2 tbsp fresh lemon juice
- 1 tsp cornstarch
- as needed cooking spray or butter for pan
- for dusting powdered sugar for serving
Instructions
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For the compote, combine 300g mixed fresh berries (strawberries, 60g granulated sugar for compote, 2 tbsp fresh lemon juice, and 1 tsp cornstarch in a saucepan. Cook over medium heat for 8-10 minutes, stirring gently until berries break down and mixture thickens. Keep warm.
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In a large bowl, whisk together 250g whole milk ricotta cheese, egg yolks from 3 large eggs, 125ml whole milk, 1 tsp vanilla extract, 1 tsp lemon zest, and cooled 30g unsalted butter until smooth.
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In a separate bowl, whisk together 125g all-purpose flour, 2 tbsp granulated sugar, 1 tsp baking powder, and 1/2 tsp salt.
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Add dry ingredients to ricotta mixture, stirring just until combined. Don't overmix.
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In a clean bowl, whip egg whites from 3 large eggs to soft peaks. Gently fold into batter in three additions, maintaining airiness.
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Heat a non-stick pan or griddle over medium-low heat. Spray with as needed cooking spray or butter for pan.
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Pour 1/4 cup batter per pancake onto hot pan. Cook for 2-3 minutes until bubbles form and edges set, then flip carefully.
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Cook second side for 1-2 minutes until golden brown and cooked through. Keep warm in low oven if making multiple batches.
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Serve immediately topped with warm berry compote and dusted with for dusting powdered sugar for serving.
Tips
Ricotta Quality: Use whole milk ricotta for the richest flavor and fluffiest texture. Drain excess liquid if ricotta seems watery before using.
Egg White Technique: Room temperature egg whites whip better than cold ones. Ensure bowl is completely clean and grease-free for maximum volume.
Temperature Control: Keep heat at medium-low to prevent burning while ensuring pancakes cook through completely. These are thicker than regular pancakes.
Make-Ahead: Batter can be made up to 2 hours ahead and refrigerated. Gently re-fold before cooking. Compote keeps for 3 days refrigerated.
Serving Variations: Try with maple syrup, honey, or a dollop of Greek yogurt. Fresh mint leaves make a beautiful garnish with the berries.