Lemon Ricotta Hotcakes with Berry Compote

Associated with sunny Australian café brunch culture, ricotta hotcakes stay cloud-soft thanks to creamy cheese in the batter. Bright lemon and a quick berry compote turn the fluffy stacks into a cheerful weekend plate.

Serves 4 · 15 min prep · 20 min cook

Estimate for one serving

• 445 cal
• 18g protein
• 48g carbs
• 20g fat
• 5g fiber

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Ingredients

• 1 cup whole-milk ricotta cheese
• 3 large eggs, separated
• 3/4 cup whole milk
• 1 cup all-purpose flour
• 3 Tbsp granulated sugar
• 1 1/2 tsp baking powder
• 1/4 tsp fine salt
• 2 tsp lemon zest
• 1 Tbsp fresh lemon juice
• 1 tsp vanilla extract
• 3 Tbsp unsalted butter, melted and cooled, plus more for cooking
• 2 cups mixed berries (fresh or frozen blueberries, raspberries, strawberries)
• 2 Tbsp maple syrup or honey
• optional powdered sugar, for dusting

Instructions

1. 1Make the quick berry compote first: combine berries, maple syrup, and water in a small saucepan over medium heat. Simmer 6–8 minutes, stirring occasionally, until berries burst and the mixture thickens slightly into a glossy sauce; keep warm off heat.
2. 2In a large bowl whisk together the ricotta, egg yolks, milk, melted butter, lemon zest, lemon juice, and vanilla until mostly smooth (a few ricotta flecks are fine).
3. 3In a second bowl whisk flour, sugar, baking powder, and salt. Pour the dry ingredients into the wet and stir gently with a spatula just until no dry streaks remain; do not overmix.
4. 4In a clean medium bowl, beat the egg whites with a hand mixer or whisk until soft peaks form, about 2 minutes. Gently fold the whites into the batter in two additions until the batter looks light and airy; it will be thicker than regular pancake batter.
5. 5Heat a large nonstick griddle or 12-inch skillet over medium heat (about 350°F surface temp). Brush lightly with butter. Scoop 1/4-cup portions of batter, spacing them apart; cook 2–3 minutes until bubbles appear on the surface and the undersides are deep golden.
6. 6Flip carefully and cook another 1 1/2–2 minutes until the centers spring back lightly when touched and the second side is golden. Transfer to a warm plate and tent loosely with foil while you finish the batch, adding more butter as needed.
7. 7Stack 3 hotcakes per plate, spoon warm berry compote generously over the top, and dust with powdered sugar if using. Serve immediately with extra maple syrup on the side.
8. 8These stay tender even after a few minutes of resting thanks to the ricotta; leftover cooked hotcakes reheat well in a toaster or 300°F oven for 5 minutes.