Blueberry and Ricotta Pancakes

Fluffy ricotta pancakes folded with blueberries, served with a warm blueberry compôte and a dollop of crème fraîche.

Vegetarian Breakfast Pancakes Blueberries Ricotta

Estimated Nutrition

Calories

1040.8

kcal / serving

3122.4 kcal total

Carbs

115.5g

per serving

346.5 g total

Fat

52.7g

per serving

158.2 g total

Protein

26.1g

per serving

78.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tsp

Baking Powder

110

Sugar

Dairy

piece

Eggs

yolks and whites separated

310

Ricotta

190

Milk

Butter

Fruits

310

Blueberries

handful

Blueberries

extra for garnish

GrainsCereals

255

Plain Flour

NutsSeeds

pinch

Salt

Method

Combine egg yolks, ricotta, and milk in a large mixing bowl.

Sieve the flour, baking powder, and salt into the ricotta mixture and mix well.

Whisk egg whites to soft peaks and gently fold them into the batter.

Stir one third of the blueberries into the pancake batter.

Simmer remaining blueberries, sugar, and half the butter in a pan until collapsed.

Melt remaining butter in a frying pan and cook ladles of batter for 2 minutes per side.

Stack three pancakes and drizzle with the blueberry compôte.

Top with crème fraîche and garnish with fresh blueberries.