Published: Wednesday, August 1, 2012

Wake up to ricotta pancakes

FOOD FINDS | By Deanna Duff
For The Weekly Herald
Breakfast is the most important meal of the day, and it can also be the tastiest. When your alarm clock rings, you’ll happily jump out of bed when greeted by Anthony Home Port’s ricotta pancakes.
“These pancakes are the lightest and fluffiest pillows you will ever have. The whipped egg whites make them puff up when cooked and the ricotta gives them a great flavor while also adding a little protein,” says Executive Chef Pat Donahue.
During fresh berry season, add fruit for a burst of color and to enhance flavor. “My grandkids love when I substitute the sugar in the compote with maple syrup and heavy on the blueberries,” Donahue says. “Remember, eat them while they are still hot and fluffy, right off the griddle!”
Anthony Home Port’s Ricotta Pancakes with Mixed Berry Compote
Pancake Ingredients
pound ricotta cheese
2/3 cup whole milk
cup flour
3 eggs, separated
Pancake Preparation
1. Mix together all the ingredients except the egg whites.
2. Beat the egg whites until stiff but not dry. Fold the beaten egg whites into the batter.
3. Bake pancakes on a hot griddle. Top with melted butter and berry compote.
Berry Compote Ingredients
3 cups fresh raspberries
1 cup fresh blueberries
cup granulated sugar (or substitute with maple syrup)
Berry Compote Preparation
1. Put the berries in a saucepan and mash lightly.
2. Add the sugar (or maple syrup) and cook over low heat for 5 minutes. Serve warm over pancakes.