Jersey Milk and Honey Ricotta Pancakes with Berry Compote

Light and fluffy ricotta pancakes made with fresh Jersey milk and local honey, served with a vibrant seasonal berry compote. A delightful breakfast or brunch treat showcasing Jersey's finest ingredients.

Prep Time

15 minutes

Total Time

40 minutes

Calories

675 kcal

Difficulty

Easy

Equipment

4 items

Cost

£2.67/serving

Season:

Meal Type:

Cuisine:

Mood:

Ingredients

Servings

1cupFresh Jersey Ricotta Cheese(Drained of excess liquid)

£3.50

0.5cupJersey Milk

£0.40

2Large Eggs(Separated)

£0.70

1cupAll-Purpose Flour

£0.20

2teaspoonsBaking Powder

£0.05

0.3teaspoonBaking Soda

£0.01

0.3teaspoonPinch of Salt

£0.01

2tablespoonsLocal Jersey Honey(Plus extra for drizzling)

£0.80

2tablespoonsMelted Jersey Butter(For greasing the griddle)

£0.30

2cupsSeasonal Berries(A mix of Jersey strawberries, raspberries, and blueberries (or whatever is in season))

£4.00

1tablespoonLemon Juice(Freshly squeezed)

£0.10

2tablespoonsGranulated Sugar(Adjust to taste depending on berry sweetness)

£0.02

0.3Optional: Jersey Royal Potatoes(Cooked, mashed and incorporated into batter)

£0.60

Total Cost

£10.69

£2.67 per serving

Instructions

1.
**Prepare the Berry Compote:** In a saucepan, combine the seasonal berries, lemon juice, and granulated sugar. Cook over medium heat, stirring occasionally, until the berries soften and release their juices, about 10-15 minutes. Simmer until the compote thickens slightly. Remove from heat and set aside.
2.
**Separate the eggs:** Separate the egg whites and egg yolks into two separate bowls.
3.
**Combine Wet Ingredients:** In a large mixing bowl, whisk together the ricotta cheese, Jersey milk, egg yolks, and honey until smooth. (Optional: Stir in cooked mashed Jersey Royal Potatoes)
4.
**Combine Dry Ingredients:** In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
5.
**Combine Wet and Dry:** Gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix.
6.
**Whip Egg Whites:** In the bowl with the egg whites, use a whisk or electric mixer to beat them until stiff peaks form.
7.
**Fold in Egg Whites:** Gently fold the beaten egg whites into the batter in two additions. This will help create light and fluffy pancakes.
8.
**Cook the Pancakes:** Heat a lightly greased griddle or large frying pan over medium heat. Use melted Jersey butter to grease the griddle.
9.
**Pour Batter:** Pour 1/4 cup of batter onto the hot griddle for each pancake.
10.
**Cook until Golden:** Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip when bubbles start to form on the surface.
11.
**Serve Immediately:** Serve the pancakes immediately with the warm berry compote and a drizzle of local Jersey honey.

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My Notes

Nutrition Information

Nutrition per serving (300g)

675 kcal / 2824 kJ

Carbs

85g

33% of RDA

Fat

30g

43% of RDA

Protein

25g

50% of RDA

Detailed Breakdown

Fibre

7 g

23% of RDA

Sugar

35 g

39% of RDA

Sodium

450 mg

20% of RDA

Saturated Fat

18 g

90% of RDA

Chef's Tips

For extra fluffy pancakes, don't overmix the batter after adding the dry ingredients or the egg whites.

Adjust the amount of honey in the batter and compote to your liking, depending on the sweetness of the berries.

If you don't have Jersey Royal potatoes, you can use another waxy potato. Be sure to mash it well to avoid lumps in the pancake batter.

Cooking Equipment

Large Mixing Bowl

Whisk

Griddle or Large Frying Pan

Saucepan

Wine Pairings

No wine pairing suggestions available for this recipe.

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