Recipes

Method

Mix the berries, water, and sugar in a saucepan.

Cook over low heat, stirring often, for 10 minutes or until the berries begin to break apart.

Whisk together the yogurt, ricotta cheese, eggs, and lemon juice in a bowl.

Mix the flour, baking soda, and salt in another bowl. Add the flour to the yogurt mixture and stir just until blended.

Heat a large frying pan over medium-low heat. Melt 1 teaspoon of butter, then add the pancake batter in large spoonful.

Repeat the process until all pancakes are cooked. Flip the pancakes when the tops begin to bubble, 3 to 5 minutes, and cook the second side until browned.

Note: Serve the pancakes with the warm mixed berries in dessert bowls, then top with poached berries and drizzle with the reduced syrup.