Name: Buckwheat Ricotta Pancakes with Creme Fraiche and Blueberry Compote
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 cup all-purpose flour; 1/2 cup buckwheat flour; 2 tablespoons sugar; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 cup ricotta cheese; 3/4 cup milk; 2 large eggs; 1 lemon (zest); Butter (or oil for cooking); 2 cups blueberries (fresh or frozen); 1/4 cup sugar; 1 tablespoon lemon juice; Creme fraiche

Buckwheat Ricotta Pancakes with Creme Fraiche and Blueberry Compote

It’s a delightful twist on traditional pancakes that adds a burst of flavors. The lemon zest adds a refreshing touch, while the buckwheat and ricotta give the pancakes a unique texture and richness.

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Prep Time 10

Cook Time 20

Total Time 30

Course Breakfast

Cuisine American, European

Servings servings

Calories 453 kcal

Ingredients

For the pancakes:

1 cup all-purpose flour
1/2 cup buckwheat flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup ricotta cheese
3/4 cup milk
2 large eggs
1 lemon zest
Butter or oil for cooking

For the blueberry compote:

2 cups blueberries fresh or frozen
1/4 cup sugar
1 tablespoon lemon juice

For serving:

Creme fraiche

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Instructions

In a large bowl, whisk together the all-purpose flour, buckwheat flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, combine the ricotta cheese, milk, eggs, and lemon zest. Mix until well combined.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
Preheat a griddle or non-stick skillet over medium heat. Grease with butter or oil.
Using a 1/4 cup measuring cup, pour the pancake batter onto the griddle. Cook until bubbles form on the surface, then flip and cook until golden brown on both sides. Repeat with the remaining batter.
While the pancakes are cooking, make the blueberry compote. In a saucepan, combine the blueberries, sugar, and lemon juice. Simmer over medium heat, stirring occasionally, until the berries burst and the mixture thickens slightly, about 10 minutes.
Once the pancakes are cooked, stack them on a plate. Top with a dollop of creme fraiche and drizzle with the blueberry compote.
Serve immediately and enjoy!

Disclaimer

Some parts of recipe maybe AI-generated.

Nutrition

Calories: 453kcal (23%)Carbohydrates: 71g (24%)Protein: 17g (34%)Fat: 13g (20%)Saturated Fat: 7g (44%)Polyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 119mg (40%)Sodium: 493mg (21%)Potassium: 383mg (11%)Fiber: 5g (21%)Sugar: 30g (33%)Vitamin A: 515IU (10%)Vitamin C: 23mg (28%)Calcium: 278mg (28%)Iron: 3mg (17%)

Keyword berry, cake

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Buckwheat Ricotta Pancakes with Creme Fraiche and Blueberry Compote