Ricotta-Oat Pancakes with Warm Summer Berries
Fluffy wholegrain ricotta pancakes stacked high with jammy summer berries — protein-rich, barely sweetened.
Best for A generous weekend brunch that trades white-flour fluff for protein and whole-grain fiber
This is the Italian cafe answer to the sad diner stack: ricotta keeps the crumb tender and custardy while blended oats and whole wheat carry real fiber, so you get pancakes that actually hold you until lunch. There's almost no added sugar in the batter — the sweetness comes from a quick pan of macerated berries that collapse into their own syrup. Whip the whites separately and you'll pull off a cloud-light stack that feels like a treat but eats like a proper meal.
Ingredients
- 100 g rolled oats , blitzed to a coarse flour
- 80 g Whole-wheat flour
- 250 g whole milk , drained if watery
- 3 large eggs , separated
- 180 ml whole milk
- 8 g Baking powder
- 2 g fine sea salt
- 15 g honey , for the batter
- 1 lemon , zest only
- 5 ml Vanilla extract (optional – can be omitted)
- 350 g mixed berries , strawberries halved, plus blueberries and raspberries
- 15 g honey , for the berries
- 20 g Unsalted butter , for the pan
Instructions
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1
Warm the berries first so they're ready to spoon over. Combine the mixed berries, the 15 g honey for the berries and a squeeze of lemon in a small saucepan over medium heat. Cook gently, stirring once or twice, until the berries slump and release a loose syrup but still hold some shape, 6 to 8 minutes. Pull off the heat and set aside — it will thicken as it cools.
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2
Blitz the rolled oats to a coarse flour in a blender or food processor. Whisk the oat flour, whole wheat flour, baking powder and salt in a large bowl. In a second bowl whisk the ricotta, egg yolks, milk, the 15 g honey for the batter, lemon zest and vanilla until fairly smooth. Fold the wet mixture into the dry until just combined — a few lumps are fine; don't overmix or the crumb tightens.
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3
In a clean bowl, whip the egg whites to soft peaks, then fold them into the batter in two additions, keeping as much air as you can. The batter should be thick and billowy.
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4
Melt a little butter in a nonstick skillet over medium-low heat. Spoon in scant 1/4-cup rounds of batter and cook until bubbles set at the edges and the underside is deep golden, about 3 minutes, then flip and cook 2 minutes more. These are thicker than diner pancakes, so keep the heat gentle so the centers cook through. Stack, spoon over the warm berries and their syrup, and serve straight away.