Tested till perfect Lemon Ricotta Pancakes with Berry Compote
Lemon Ricotta Pancakes with Berry Compote
Photography by Edward Pond

Lemon Ricotta Pancakes with Berry Compote

Loaded with blueberries and topped with compote, there's no need to add calorie-laden butter or syrup to these pancakes.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: July 2009

Recipe3 out of 5 based on 9 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4

Ingredients

  • 1-1/2 cups 1-1/2cupsall-purpose flour
  • 1 tbsp 1tbspgranulated sugar
  • 1 tbsp 1tbspbaking powder
  • 1/2 tsp 1/2tspsalt
  • 1/2 cup 1/2cupextra-smooth ricotta cheese
  • 1 1eggeggs
  • 1-1/2 cups 1-1/2cupsmilk
  • 1/4 cup 1/4cupbutter, melted
  • 2 tsp 2tspgrated lemon rind
  • 1 cup 1cupwild blueberrywild blueberries or cultivated blueberries

Berry Compote:

  • 1 cup 1cupsliced strawberrystrawberries
  • 1/2 cup 1/2cupwild blueberrywild blueberries or cultivated blueberries
  • 1/2 cup 1/2cupraspberryraspberries
  • 2 tbsp 2tbspgranulated sugar
  • 1 tbsp 1tbsplemon juice
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Preparation

Berry Compote: In bowl, combine strawberries, blueberries, raspberries, sugar and lemon juice. Set aside.

In large bowl, whisk together flour, sugar, baking powder and salt.

Press ricotta through fine sieve into separate bowl. Whisk in egg, milk, butter and lemon rind. Pour over dry ingredients, stirring just until moistened. Fold in blueberries.

Brush large nonstick skillet with vegetable oil; heat over medium heat. Using 1/4 cup (50 mL) batter per pancake, pour in batter, spreading to form 5-inch (12 cm) circle.

Cook until bubbles break on top but do not fill in, about 1-1/2 minutes. Turn and cook until bottom is golden, 1 to 2 minutes. Serve with berry compote.

Nutritional Information Per serving: about

cal 479 pro 13g total fat 19g sat. fat 9g
carb 66g fibre 5g chol 84mg sodium 650mg
potassium 353mg

% RDI:

calcium 22 iron 21 vit A 16 vit C 60
folate 55
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