Ricotta Pancakes with Salted Honey Butter + Raspberry Compote
These are the kind of pancakes you dream about: impossibly soft, light and fluffy, with that delicate, almost pillow-like texture that makes each bite feel a little bit special.
When your base is this gentle and airy, it really calls for toppings that bring contrast and depth. That’s where the raspberries come in. Using Goodness Kitchen Juicy Raspberries, you get fruit that’s been perfectly ripened, meaning real flavour, not just sweetness. Gently cooked down, they transform into a rich, jammy compote, but the key is to keep things minimal. A light hand and just a few stirs allows the berries to hold their shape, suspended in that glossy, syrupy sauce.
Then comes the finishing touch: whipped salted honey butter. Soft, creamy, lightly sweet with a hint of salt, it melts effortlessly into the warm pancakes, soaking into every layer and tying everything together.
It’s a simple combination, but one that feels incredibly considered. Soft, bright, rich and just a little indulgent, the kind of breakfast that makes the weekend feel special.
Serves 2.
Ingredients
1/2 cup ricotta
1/2 cup milk
2 eggs, separated
2 tsp vanilla extract
3 tbsp golden caster sugar
1/2 cup self-raising flour
1/4 tsp baking powder
Pinch of sea salt
Whipped honey butter
60g creamed clover honey
50g butter, softened
Good pinch flaky sea salt
Raspberry Compote
1 cup Goodness Kitchen raspberries
1 tbsp golden caster sugar
Figs, to serve (optional)
Method
Start with the salted honey butter. Add butter, honey and flaky sea salt to a bowl and whip the heck out of it with a whisk until pale, light and fluffy. If it looks a little curdled, your butter likely isn’t soft enough, just let it soften more and keep whisking. Set aside.
Get the raspberry compote on. Add raspberries and sugar to a small saucepan over medium–low heat. Let it gently cook without stirring too much so the raspberries stay mostly intact. Cook for 5–8 minutes until the juices release and turn slightly syrupy with those whole, jammy berries.
In a bowl, whisk together ricotta, milk, egg yolks, vanilla and sugar until smooth.
Add flour, baking powder and salt, gently mixing to combine.
In a separate bowl, whisk egg whites to soft peaks, then gently fold through the batter to keep it light and fluffy.
Heat a non-stick pan over medium-low heat with a little butter. Use an ice cream scoop for even, round pancakes, or divide the batter into 6. Cook for 2–3 minutes each side until golden and cooked through.
Stack pancakes, add a generous dollop of salted honey butter, spoon over warm raspberry compote and finish with fresh figs if using.
