These Ricotta Hotcakes with Berry Compote make a fantastic breakfast for one, or double the recipe to share with friends. And, if you can save any, the extra berry compote is divine poured over ice cream.
Ingredients (makes 4)
- 1 egg separated
- 1/3 teaspoon baking powder
- 75g ricotta cheese
- 3 1/2 tablespoons milk
- 2 1/2 tablespoons flour
- 1/3 cup strawberries cut into quarters
- 1/3 cup blueberries
- 1/3 cup blackberries
- 1/3 cup raspberries
- 2 1/2 tablespoons sugar
- 1 slightly under-filled tablespoon water
Separate egg and beat white until stiff. In another bowl, mix other ingredients well. Fold in egg whites. Put about 2 large spoonfuls in cast-iron frypan. Flip when bubbles burst and do not reform, or when browned.
Heat strawberries, blueberries, blackberries, sugar and water in saucepan. Once it begins to boil beat constantly until a thick juice forms. Add raspberries at the very end, heat for one more minute then remove saucepan from stove to cool slightly before serving.
Pour Berry Compote over Ricotta Hotcakes and enjoy!