Recipes Nugget Markets Signature Recipes
Ricotta Pancakes with Strawberry Compote
- Prep time
- 10 minutes PT10M
- Cook time
- 5–8 minutes PT8M
- Yield
- 10–12 pancakes
- Difficulty
Make breakfast memorable with a batch of extra fluffy ricotta pancakes and sweet, homemade strawberry compote.
Ingredients
Strawberry Compote:
- 8 strawberries, sliced
- 2 tablespoons granulated sugar
- Juice of 1 lemon
Ricotta Pancakes:
- 2 cups pancake mix
- 1½ cups ricotta cheese
- 2 eggs
- 2 cups sparkling water
- Whipped cream, for garnish (optional)
Preparation
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.
