Fluffy Ricotta Pancakes with Berry Compote

These ricotta pancakes are impossibly light and fluffy — almost soufflé-like in texture. The secret is folding whipped egg whites into the batter and using full-fat ricotta for richness.

Instructions

1. 1
   Make berry compote

   Cook berries, sugar, and lemon juice over medium heat 8–10 minutes until thickened. Set aside.
2. 2
   Mix batter base

   Whisk ricotta, egg yolks, milk, vanilla, and lemon zest. Fold in flour, baking powder, sugar, and salt until just combined.
3. 3
   Whip egg whites

   Beat egg whites in a clean bowl until stiff, glossy peaks form.

   Tip: Make sure the bowl is completely clean and dry — any trace of fat prevents whipping.
4. 4
   Fold and cook

   Fold whites into batter in 3 additions. Cook ¼-cup portions in buttered non-stick pan, 2–3 minutes per side.
5. 5
   Serve immediately

   Stack on warm plates, spoon over berry compote, dust with powdered sugar. Best eaten right away.