Ricotta Hotcakes with Berry Compote
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
For the Hotcakes:3 eggs separated1 tsp. baking powderPinch salt1/2 lb. Ricotta cheese2/3 c. milk1/2 c. flourBerry Compote:1 cup Strawberries cut into quarters1 cup blueberries1 cup blackberries1 cup raspberries1/2 cup sugar2 TBS. waterPowdered Sugar
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.
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.
Nutritional Info 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
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