By Brittanie Peterson
In a large mixing bowl, combine 1 cup of flour, 1 tablespoon of baking powder, and 1/4 teaspoon salt. Whisk together until evenly mixed.
In another bowl, add 1 cup of ricotta cheese, 2 eggs, and 1/2 cup milk. Whisk together until smooth.
Gently fold the wet ingredients into the dry ingredients until just combined. Be careful not to overmix. The batter should be thick but can be thinned slightly with a little more milk if necessary.
Heat a non-stick skillet or griddle over medium heat and melt a small amount of butter (about 1/2 tablespoon) to coat the surface.
Scoop 1/4 cup of the pancake batter onto the skillet for each pancake. Cook until bubbles start to form on the surface, about 2-3 minutes.
Flip the pancakes and cook until golden brown on the other side, another 2-3 minutes. Repeat with the remaining batter, adding more butter as needed.
For the berry compote, in a small saucepan over medium heat, add 1 cup of mixed berries and 1 tablespoon of maple syrup.
Cook the berries until they start to break down and form a syrupy sauce, about 5-7 minutes. Stir occasionally.
Serve the pancakes warm, topped with the berry compote. Optionally, drizzle additional maple syrup over the top.
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This Breakfast Brunch Dessert recipe is ready in 30 minutes and features ricotta cheese, flour, eggs and other delicious ingredients. Contains 320 calories total.
In a large mixing bowl, combine 1 cup of flour, 1 tablespoon of baking powder, and 1/4 teaspoon salt. Whisk together until evenly mixed.
In another bowl, add 1 cup of ricotta cheese, 2 eggs, and 1/2 cup milk. Whisk together until smooth.
Gently fold the wet ingredients into the dry ingredients until just combined. Be careful not to overmix. The batter should be thick but can be thinned slightly with a little more milk if necessary.
Heat a non-stick skillet or griddle over medium heat and melt a small amount of butter (about 1/2 tablespoon) to coat the surface.
Scoop 1/4 cup of the pancake batter onto the skillet for each pancake. Cook until bubbles start to form on the surface, about 2-3 minutes.
Flip the pancakes and cook until golden brown on the other side, another 2-3 minutes. Repeat with the remaining batter, adding more butter as needed.
For the berry compote, in a small saucepan over medium heat, add 1 cup of mixed berries and 1 tablespoon of maple syrup.
Cook the berries until they start to break down and form a syrupy sauce, about 5-7 minutes. Stir occasionally.
Serve the pancakes warm, topped with the berry compote. Optionally, drizzle additional maple syrup over the top.
Calories per Serving: 320
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