Ricotta Pancakes with Berry Compote

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INGREDIENTS

For the cookies:

• 1 cup ricotta cheese

• ¾ cup milk

• 2 large eggs

• 1 teaspoon vanilla extract

• 1 cup all-purpose flour

• 2 tablespoons sugar

• 1 teaspoon baking powder

• ¼ teaspoon salt

• ⅓ cup sliced almonds, plus extra for garnish

• Butter or oil for cooking

For the Berry Compote:

• 1 cup frozen mixed berries

• 2 tablespoons sugar

• 1 tablespoon lemon juice

• 1 teaspoon cornstarch

INSTRUCTIONS

For the Berry Compote

1. Mix the cornstarch with 1 tablespoon of water to make a cornstarch slurry.

2. In a small saucepan over medium heat, combine the berries, sugar, and lemon juice.

3. Cook for 5-7 minutes, stirring occasionally, until the berries soften and release juices.

4. Stir in the cornstarch slurry and cook for 1-2 more minutes until slightly thickened.

5. Remove from heat and set aside.

For the Pancakes

1. In a large bowl, whisk together ricotta, milk, eggs, and vanilla extract.

2. In a separate bowl, mix together the flour, sugar, baking powder, and salt.

3. Add dry ingredients to the ricotta mixture and stir until just combined.

4. Stir in the sliced almonds.

5. Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.

6. Pour about ¼ cup of batter per pancake onto the skillet. Cook for 2-3 minutes until bubbles form on the surface and the edges look set.

7. Flip and cook for another 1-2 minutes until golden brown. Repeat with the remaining batter.

8. Stack the pancakes on a plate and spoon the warm berry compote over the top. Top with a sprinkle of extra sliced almonds