Pancakes with ricotta, poppy seeds and blueberries
Ingridients:
For the pancakes:
230 g wheat flour
40 g sugar
1.5 tsp. baking powder
¼ tsp. baking soda
½ tsp salt
280 g ricotta
3 eggs
250 ml milk
½ tsp vanilla extract
2 tbsp. melted butter
vegetable oil for frying
For the blueberry compote:
150 g blueberries (or blueberries)
3 tbsp. sugar
½ tsp. cinnamon
1 tbsp water
Instructions:
In a bowl, combine flour, sugar, baking powder, salt, and baking soda.
In a separate large bowl, mix the ricotta with eggs. Add milk, vanilla extract, and melted butter.
Gradually add the dry mixture into the wet mixture, stirring until smooth.
Heat a greased pan with oil and cook the pancakes until golden brown on both sides.
Place all ingredients for the compote in a saucepan.
Bring to a boil and simmer over medium heat for 8-10 minutes until thickened.
Serve the pancakes warm, topped with blueberry compote.
Recipe and photos were made for Striped Apron magazine, Winter 2023/24.
