- 3
- 20 mins
- 40 mins
Ingredients
- 1 c + 1 T unsalted butter, softened and divided
- 1/4 c honey
- 1-1/2 t salt, divided
- 3/4 c fresh blueberries
- 3/4 c fresh blackberries
- 1/4 c sugar
- 1 cinnamon stick
- 1 c flour
- 1/2 t baking soda
- 1 c whole milk ricotta cheese
- 1 c whole milk
- 6 T unsalted butter, melted
- 2 large eggs at room temperature
Preparation
Step 1
Beat one cup of butter, honey and 1/2 teaspoon salt in medium bowl on medium speed until well-blended, about 2 minutes. Set aside.
Combine fruit, 1/2 cup water, sugar and cinnamon stick in medium saucepan. Cook over medium heat, stirring occasionally, until thick and syrupy, about 20 minutes. Cover to keep warm until serving.
Whisk together flour, baking soda and remaining 1 tablespoon of salt in a medium bowl. Whisk together cheese, milk, melted butter and eggs in another bowl and then mix it together with flour mixture until blended.
Heat large, non-stick skillet on medium heat. Add remaining 1 tablespoon of softened butter to hot skillet. Once butter is melted, pour in 1/3 cup of batter for each pancake. Cook until bubbles appear on top of pancake, about 2-1/2 minutes, flip and cook again until cooked through, about one more minute. Repeat with remaining butter. Serve with honey butter and fruit compote.