- Prep time
- 10 minutes PT10M
- Cook time
- 5–8 minutes PT8M
- 10–12 pancakes
Make breakfast memorable with a batch of extra fluffy ricotta pancakes and sweet, homemade strawberry compote.
- 8 strawberries, sliced
- 2 tablespoons sugar
- 1 lemon, juiced
- 2 cups pancake mix
- 1½ cups ricotta cheese
- 2 eggs
- 2 cups sparkling water
- Whipped cream, for garnish (optional)
To make the strawberry compote, place strawberries, sugar and lemon juice in a skillet over medium heat. Cook for 10–15 minutes until strawberries begin to break down and liquid begins to thicken. Reserve.
For the pancakes, combine pancake mix, ricotta, eggs and sparkling water in a mixing bowl. Pour pancake batter onto greased griddle or nonstick pan over medium-high heat, using about ¼ cup per pancake. When the bubbles forming on the top of the pancakes stop filling back up with batter, flip pancakes and cook another 2–3 minutes.
Serve finished pancakes with strawberry compote and whipped cream, if desired.
Techniques used in this recipe:
- sauté: a cooking method in which items are cooked quickly in a small amount of fat in a pan on the range top.