Wake up to a delicious stack of ricotta pancakes with homemade blueberry compote. Extremely light and fluffy, this is the perfect weekend breakfast recipe.
Ingredients
Blueberry Compote
½ Lemon
80g Light Brown Sugar
300g Fresh Blueberries
1 Tablespoon Unsalted Butter
Ricotta Pancakes
15g Baking Powder
30g Sugar
80g Egg Yolks
100g Ricotta Cheese
130g Egg Whites
150g Fresh Milk
190g All Purpose Flour
1 Tablespoon Unsalted Butter
A Pinch Salt
Toppings
As Desired Fresh Fruits (of your choice)
As Desired Maple Syrup
100g Ricotta Cheese
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