Pancakes with ricotta and kiwi compote

Name: Pancakes with ricotta and kiwi compote
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 70 g Butter or margarine; 2 Eggs (size M); 50 g + 2 tablespoons sugar; 1 pinch Salt; 100 g Ricotta cheese; 5 TABLESPOONS Milk; 280 g Flour; 2 TEASPOONS Baking Powder; 2 green-fleshed kiwis; 1 yellow-fleshed kiwi; 1 TABLESPOON Lemon juice; 5 TABLESPOONS apple juice; 7-10 Tbsp Cinnamon sugar; 7-10 Tbsp Lemon balm

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

70 g Butter or margarine
2 Eggs (size M)
50 g + 2 tablespoons sugar
1 pinch Salt
100 g Ricotta cheese
5 TABLESPOONS Milk
280 g Flour
2 TEASPOONS Baking Powder
2 green-fleshed kiwis
1 yellow-fleshed kiwi
1 TABLESPOON Lemon juice
5 TABLESPOONS apple juice
7-10 Tbsp Cinnamon sugar
7-10 Tbsp Lemon balm

Directions

1
Melt 40 g fat and let it cool down. Mix eggs, 50 g sugar and salt. Stir in ricotta, milk and liquid fat. Mix flour and baking powder and stir into the mixture. Heat up some fat in a pan.
2
Add 4 heaped tablespoons of dough as 4 round cakes to the pan. Fry over medium heat for 2-3 minutes on each side until golden brown. Remove from the pan and keep warm. Bake 12 more pancakes from the remaining dough with some fat in portions.
3
Peel, halve and slice the kiwis. Melt 2 tablespoons of sugar in a pan and caramelise. Add lemon juice and apple juice and dissolve sugar. Add the kiwis and gently flip through.
4
Arrange the pancakes on plates, decorate with lemon balm and dust with cinnamon sugar. Serve with forest honey.