Ricotta pancakes with winter fruit compote & vanilla yogurt

Ricotta pancakes with winter fruit compote & vanilla yogurt

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(3 ratings)

Prep: 20 mins Cook: 20 mins


Serves 4
These light and fluffy pancakes make a great weekend brunch dish. Serve with poached apples, dates and pears spiced with cinnamon

Nutrition and extra info

  • compote only
  • Vegetarian

Nutrition: per serving

  • kcal370
  • fat11g
  • saturates4g
  • carbs53g
  • sugars27g
  • fibre6g
  • protein15g
  • salt0.6g


  • 2 apples, peeled, cored and cut into wedges



    Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

  • 2 pears, peeled, cored and cut into chunks



    Like apples, to which they are related, pears come in thousands of varieties, of which only a…

  • 4 dates, stoned and chopped



    Dates are one of the oldest cultivated fruits - it's thought that they were a staple part of…

  • 1 cinnamon stick
  • 3 oranges, 1 juiced and 2 segmented



    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 4g 0% fat Greek yogurt
  • 1 tsp vanilla bean paste



    The sun-dried seed pod of a type of climbing orchid, vanilla has an inimitable soft, sweet…

  • 140g plain flour
  • 1 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 2 large eggs, separated
  • 150ml skimmed milk
  • 175g ricotta



    Ricotta is an Italian cheese made from whey and traditionally a by-product of…

  • 1 tbsp vegetable oil


  1. Place the apples, pears, dates, cinnamon stick and orange juice in a saucepan with 1 tbsp of water. Cook on a low heat for 15-20 mins until the fruit is soft and juices have thickened. In a small bowl, mix the yogurt with the vanilla bean paste. Set aside.

  2. Meanwhile, make the pancakes in a large bowl, sieve together the flour and baking powder. In a jug, mix the egg yolks, milk and ricotta, then whisk until smooth. In another bowl, beat the egg whites until stiff peaks form. Next, pour the ricotta mix into the flour, whisking together briefly. Gently fold in the egg whites in two batches.

  3. Heat a little of the oil in a large, non-stick frying pan. Dollop in a spoonful of the pancake mixture – you’re looking to make about 12 pancakes from the batter. Fry for 1-2 mins on each side until puffed up and cooked through. Pile up on a plate with some foil placed loosely on top to keep them warm. Repeat to use up all the batter. Stir the orange segments through the compote and warm through. Serve the pancakes with a spoonful of compote and a dollop of the vanilla yogurt on the side.

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Comments, questions and tips

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12th Jul, 2016
I was really excited to cook this recipe but what a let down. The pancakes looked great but were weirdly bland. Couldn't really taste the ricotta at all. We ate a couple and threw the rest out.
19th Jul, 2015
What a triumph! So light and fluffy, I halved the recipe to serve 2, and did a summer version with fresh blueberries pushed into the pancakes as they cooked. Served with sliced strawberries and more blueberries and extra thick cream (stirred through with a squeeze of lemon and some icing sugar). Really straight forward and a great way to start a low impact weekend!
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