Lemon Ricotta Hotcakes with Berry Compote
Tender, fluffy hotcakes get a creamy lift from ricotta cheese and bright bursts of lemon, cooked golden in a skillet and topped with a quick berry compote. A sunny, slightly indulgent breakfast that feels at home at a lakeside basecamp or mountain picnic table.
Equipment
- medium mixing bowl
- Small saucepan
- whisk
- cast iron or nonstick skillet
- Spatula
Ingredients
- 3/4 cup ricotta cheese
- 1 cup all-purpose flour
- 2 tbsp granulated sugar
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 2 large eggs separated
- 3/4 cup milk
- 2 tbsp unsalted butter melted, plus more for the skillet
- 1 tbsp lemon zest from 1 lemon
- 1 tsp vanilla extract
- 1 cup fresh or frozen mixed berries
- 2 tbsp maple syrup
Instructions
- In a small saucepan, combine berries and maple syrup. Cook over medium heat, stirring occasionally, until berries release juices and form a compote, about 5-7 minutes. Remove from heat and set aside.
- In a mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, mix ricotta, egg yolks, milk, melted butter, lemon zest, and vanilla until smooth.
- Add dry ingredients to the ricotta mixture; stir just until combined—it’s okay if a few lumps remain.
- In a clean bowl, beat egg whites until soft peaks form. Gently fold egg whites into batter for extra fluffiness.
- Heat a skillet over medium heat; grease lightly with butter. Spoon 1/4 cup of batter per hotcake into the skillet. Cook until bubbles form and edges look dry, 2-3 minutes. Flip and cook another 2 minutes until golden. Repeat with remaining batter.
- Serve hotcakes stacked, topped generously with warm berry compote.
Notes
Batter can be mixed at camp or made at home and stored in a sealed jar in your cooler. If you don’t want to whip egg whites by hand, you can skip it—they’ll still be delicious, just less fluffy. For the compote, any mix of berries works.
Nutrition
Calories: 575kcal | Carbohydrates: 85.1g | Protein: 14.8g | Fat: 17.9g | Saturated Fat: 10.7g | Sodium: 428mg | Fiber: 5.4g | Sugar: 37.9g