Last week I bought my first-ever tub of ricotta cheese. Although I can’t say I’m a die-hard fan of cheese, I do always have various selections of cheese (mozzarella, parmesan, and a shredded cheese mix) stocked in my fridge. I’m not too familiar with ricotta but I’ve browsed through countless recipes for sweets and desserts that use this famous Italian cheese.
So why did I suddenly decide to purchase ricotta? Well, to make the fluffiest pancakes ever. It’s no secret that I’m a fan of pancakes but it’s about time I take a break from my favorite Greek yogurt pancakes and try something new. Greek yogurt pancakes are thick and chewy, but ricotta pancakes are quite different. They’re melt-in-your-mouth pillows of brunch-y happiness that make you wonder why you don’t have pancakes every day. Seriously, they’re SO fluffy.
Since I wanted to incorporate some fruit, I made my own strawberry compote by heating up strawberries in a small pot until they broke down into the consistency of a chunky sauce. The tanginess of the strawberries was undeniably satisfying and paired beautifully with the ricotta pancakes. It was my first time making a fruit compote and mine was probably one of the most simplified versions: just fruit and water. The best part was…not having to add extra sugar
RICOTTA PANCAKES WITH STRAWBERRY COMPOTE
3 cups fresh strawberries, de-stemmed and chopped in halves
1/4 cup water
1 1/2 cups all-purpose flour
2 tablespoons sugar
1/2 teaspoon salt
1 teaspoon baking powder
1 1/2 cups milk
3 large eggs, separated into whites and yolk
1/2 cup fresh ricotta cheese
Heat up chopped strawberries in a small pot on medium-low. Add water. Stir occasionally as they begin to sizzle and add more water for a thinner sauce.
In a large bowl, mix together flour, sugar, salt, and baking powder.
In a separate large bowl whisk together the egg yolks, milk, and ricotta.
Slowly mix in the dry ingredients into the bowl with wet ingredients.
Beat egg whites using a hand or stand mixer until stiff peaks form. Fold into the pancake batter.
Heat a pan to medium-high. Spoon 1/4 cup batter at a time onto the pan. When the pancake starts bubbling, flip and cook until both sides are golden brown.
Serve with warm strawberry compote and/or maple syrup.
adapted from Food and Wine