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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 116.8
  • Total Fat: 1.4 g
  • Cholesterol: 53.3 mg
  • Sodium: 112.9 mg
  • Total Carbs: 21.4 g
  • Dietary Fiber: 2.1 g
  • Protein: 5.6 g

View full nutritional breakdown of Ricotta Hotcakes with Berry Compote calories by ingredient
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Ricotta Hotcakes with Berry Compote

Submitted by: CREMEBROLE

Introduction

A very yummy berry filled delight! Great for brunch or even dessert! The extra compote leftover goes great on ice cream! A very yummy berry filled delight! Great for brunch or even dessert! The extra compote leftover goes great on ice cream!
Number of Servings: 12

Ingredients

    For the Hotcakes:
    3 eggs separated
    1 tsp. baking powder
    Pinch salt
    1/2 lb. Ricotta cheese
    2/3 c. milk
    1/2 c. flour

    Berry Compote:
    1 cup Strawberries cut into quarters
    1 cup blueberries
    1 cup blackberries
    1 cup raspberries
    1/2 cup sugar
    2 TBS. water
    Powdered Sugar

Directions

For the Hotcakes:
Separate eggs and beat whites until stiff. In another bowl, mix other ingredients well. Fold in egg whites. Put about 2 large spoonfuls on griddle and cook as for any pancake turning when bubbles or well browned on each side.

Berry Compote:
In a large saucepan heat strawberries, blueberries, blackberries, sugar, and water over medium heat. Once it begins to boil beat until a rich juice forms. Add raspberries at the very end and heat for only a minute and remove from heat and cool for a few minutes.

Add the topping to hotcakes and sprinkle with a little powdered sugar and enjoy!!

Number of Servings: 12

Recipe submitted by SparkPeople user CREMEBROLE.






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