Blackberry Ricotta Mini Pancakes & Waffles
Created By SUNSET®
Serves
24Blackberry Ricotta Mini Pancakes & WafflesServes 24
Prep Mins
2525 Mins 50 Mins 75 Mins
Total Mins
50
Ingredients
For the Pancake/Waffle Batter:
- 1 Cup Whole-milk ricotta cheese
- 3/4 Cup Whole milk
- 2 Large eggs, room temperature
- 2 Tbsp Unsalted butter, melted and cooled
- 1/4 tsp Pure vanilla extract
- 1 tsp Fresh lemon zest, finely grated
- 1 Cup All-purpose flour
- 1 1/2 Tsp Baking powder
- 2 Tbsp Granulated sugar
- 1/4 tsp Fine salt
- Butter or neutral oil, as needed for cooking
For the Lemon Whipped Ricotta Cream:
- 1 Cup Whole-milk ricotta cheese, well-drained and cold
- 1/2 Cup Heavy whipping cream, cold
- 3 Tbsp Powdered sugar
- 1 Tsp Fresh lemon zest, finely grated
- 1 Tsp Fresh lemon juice
- 1 Pinch Fine salt
For the Blackberry Blueberry Compote:
- 2 Cups SUNSET® Summer Magic™ Blackberries, divided
- 3/4 Cup SUNSET® Summer Blast™ Blueberries
- 3 Tbsp Granulated sugar
- 2 Tbsp Fresh lemon juice
- 1 Tsp Cornstarch
- 1 Tbsp Cold water
- 1 Pinch Fine salt
Directions
BATTER:
- Whisk ricotta, milk, eggs, melted butter, vanilla, and lemon zest until mostly smooth.
- In a separate bowl, whisk flour, baking powder, sugar, and salt.
- Fold the dry ingredients into the ricotta mixture just until combined. Rest 5-10 minutes; do not
overmix. - For mini pancakes: heat a lightly greased griddle to 325-350°F. Portion 1 1/2 tablespoons
batter per pancake; cook 2-3 minutes, flip, and cook 1-2 minutes more.For mini waffles: preheat and lightly grease a mini waffle iron. Portion about 2 tablespoons
batter per cavity and cook until deeply golden and crisp, following the appliance timing. Hold
cooked waffles in a 200°F oven on a rack.
RICOTTA CREAM:
- Beat the drained ricotta, powdered sugar, lemon zest, lemon juice, and salt until smooth and
slightly aerated. - Add the cold cream and whip on medium speed to soft-medium peaks. Transfer to a piping
bag and refrigerate until serving.
BERRY COMPOTE:
- Combine 1 1/2 cups blackberries, all blueberries, sugar, lemon juice, and salt in a small
saucepan. - Bring to a gentle simmer over medium-low heat and cook 5-7 minutes, crushing the
blueberries and only some of the blackberries so the compote stays textured. - Stir together cornstarch and cold water. Add the slurry and simmer 30-60 seconds, just until
glossy and spoonable. - Remove from the heat and fold in the remaining 1/2 cup blackberries. Cool before service;
the compote will thicken as it chills.
ASSEMBLY:
- Place one warm mini pancake or mini waffle on the serving piece.
- Pipe about 2 teaspoons lemon whipped ricotta cream in the center.
- Spoon about 1 tablespoon blackberry-blueberry compote over the ricotta cream.
- Garnish with one halved Summer Magic™ Blackberries and a light dusting of powdered sugar.
CHEF’S NOTES:
- The compote intentionally contains no vanilla or brown sugar so the blackberry remains the
dominant flavor. - Blueberries support the blackberry with color, body, and acidity; avoid increasing them beyond
the listed amount.
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