Yuzu Ricotta Pancakes with Pickled Raspberry Compote
Fluffy, bright pancakes infused with the floral citrus notes of yuzu, paired with a vibrant, slightly tart compote of pickled raspberries. This breakfast dish offers a delightful balance of sweet and sour, perfect for a refreshing start to your day.
Prep Time
35 min
Difficulty
Easy
Servings
4
Calories
350 kcal
Instructions
- 1
In a large bowl, whisk together flour, sugar, baking powder, and salt.
~2 min - 2
In a separate bowl, whisk together eggs, milk, ricotta cheese, yuzu juice, and melted butter.
~3 min - 3
Pour the wet ingredients into the dry ingredients and whisk until just combined. A few lumps are okay.
~1 min - 4
In a small saucepan, combine raspberries, white wine vinegar, honey, and a pinch of black pepper. Cook over medium heat, stirring occasionally, until raspberries break down and the mixture thickens into a compote, about 8-10 minutes. Remove from heat.
~10 min - 5
Heat a lightly buttered frying pan or griddle over medium heat.
~2 min - 6
Pour about 1/4 cup of batter per pancake onto the hot surface. Cook for 2-3 minutes per side, or until golden brown and cooked through.
~6 min - 7
Serve pancakes warm, topped with the pickled raspberry compote.
Tips
- For an extra tangy kick, you can add a splash of lemon juice to the compote.
- The pickled raspberry compote can be made ahead of time and stored in an airtight container in the refrigerator for up to 5 days.
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