Tuesday, November 13, 2012

Of Blueberry Fluffiness!

I love public holidays. Mostly because we normally don't have any classes to rush to on those days and I can indulge in making breakfast for the troops.

I love waking up. Making a cup of peppermint tea. Opening the fridge to find the various ingredients for breakfast. It is very much a luxury these days, especially with the schedule that we keep.

Ricotta pancakes are very popular in this household. Lately, I find myself stocking up on tubs of ricotta whenever I do my grocery runs. They are really handy when I want to whip up something sweet for the kids.

There are a few versions around but I love Bill's way of cooking it. It is light and very fluffy. I have a Kitchenaid that really helps with the whipping of egg whites. The rest of ingredients are very much pantry stuff, other than the ricotta.

This morning was a little bit more special because I added some blueberry compote which was amazingly simple.

Prep your pancakes. Stack 'em up. Add the blueberry compote. Sprinkle a little icing sugar if you feel a little fancy. I added bacon today as a side. =)

Hopefully, you guys will enjoy it as much as my kids (big and small) do!

Ingredients - Serves 5-6 hearty portions

Blueberry Compote 

250g of Fresh Blueberries
3 tablespoons of sugar
2 tablespoons of water
Juice of half a lemon 


  • 250 grams Ricotta
  • ¾ cup Milk
  • 4 Eggs separated
  • 1 cup Plain Flour
  • 1 teaspoon Baking powder
  • 1 Pinch of Salt
  • 50 g Butter
  • icing sugar for dusting



Blueberry Compote

  1. Add blueberries, sugar, water and lemon juice to a small pot and over medium heat for 3 minutes.
    Remove from heat.


  1. Place ricotta, milk and egg yolks in a mixing bowl and mix to combine.
  2. Sift the flour, baking powder and salt into a bowl.
  3. Add to the ricotta mixture and mix until just combined.
  4. Place egg whites in a clean dry bowl and beat until stiff peaks form.
  5. Fold egg whites through batter in two batches, with a large metal spoon.
  6. Lightly grease a large non-stick frying pan with a small portion of the butter and drop 2 tablespoons of batter per hotcake into the pan (don't cook more than 3 per batch).
  7. Cook over a low to medium heat for 2 minutes, or until hotcakes have golden undersides.
  8. Turn hotcakes and cook on the other side until golden and cooked through.
  9. Transfer to a plate and quickly assemble with other ingredients.
  10. Stack 3 hotcakes on a plate
  11. Dust with icing sugar.


  1. Anonymous7:59 PM

    Thanks for sharing the recipe Pam, I can't wait to try it! - Michelle

  2. I'm a big fan of Bill's ricotta pancakes too. And the honeycomb butter. Mmmm....


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