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🍰 Fluffy Ricotta Pancakes with Berry Yogurt

231 kcal · 30 min · 4 servings

Ingredients

• 350 g Ricotta
• 175 ml Milk
• 4 Eggs
• 1 tbsp Honey
• 225 g Flour
• 1 tsp Baking powder
• 2 tbsp Sugar
• Butter (for frying)
• 250 g Yogurt
• 150 g Quark
• 2 tbsp fresh Berries (e.g. Blueberries)
• 2 tbsp dried Fruits to taste (e.g. Figs, Raisins)
• 2 tbsp chopped Almond kernels
• 2 tbsp Honey

Instructions

1. 1. Separate the eggs. Carefully separate the yolks from the whites.
2. 2. Whisk the yolks with the milk, ricotta, and honey until smooth.
3. 3. Mix the flour with the baking powder.
4. 4. Stir the flour mixture into the ricotta-yolk mixture.
5. 5. Beat the egg whites until stiff.
6. 6. Stir the sugar into the beaten egg whites.
7. 7. Gently fold the egg white mixture into the batter.
8. 8. Heat butter in a pan.
9. 9. Place small spoonfuls (about 2 tablespoons each) of batter into the hot pan.
10. 10. Cook the pancakes for about 2 minutes on each side until golden brown.
11. 11. Remove the finished pancakes from the pan and keep them warm.
12. 12. Wash the berries thoroughly.
13. 13. Pat the berries dry.
14. 14. Whisk the yogurt with the quark until smooth.
15. 15. Fold the berries into the yogurt-quark mixture.
16. 16. Chop the dried fruits finely.
17. 17. Mix the chopped fruits with the almonds and honey.
18. 18. Arrange the pancakes on a large plate.
19. 19. Place the yogurt mixture in the center of the pancakes.
20. 20. Pour the honey-fruit mixture over everything.

Nutrition per serving

• kcal: 231
• Protein: 10 g · Fett/Fat: 10 g · Carbs: 24 g