Mini Ricotta Pancakes with Honey Yogurt and Berries

Ingredients

• 350 g ricotta
• 175 ml milk
• 4 eggs
• 1 tbsp honey
• 225 g flour
• 1 tsp Baking powder
• 2 tbsp sugar
• butter (for frying)
• 250 g yogurt
• 150 g quark
• 2 tbsp fresh berries (e.g. blueberries)
• 2 tbsp dried fruit of choice (e.g. figs, raisins)
• 2 tbsp chopped almonds
• 2 tbsp honey

Instructions

1. 1.

   Separate the eggs. Whisk egg yolks with milk, ricotta and honey until smooth. Stir in flour mixed with baking powder. Beat egg whites to stiff peaks, gradually add sugar, beat again, then fold into the ricotta mixture.

2. 2.

   Cook pancakes in hot butter in portions. Drop small heaps (about 2 tbsp each) onto the pan and cook each side for about 2 minutes on medium heat until golden brown. Remove from pan and keep warm until batter is finished.

3. 3.

   Wash and pat dry berries. Mix yogurt with quark until smooth, then fold in berries. Chop dried fruit, mix with almonds and honey.

4. 4.

   Arrange pancakes on a large plate, spoon yogurt into the center, and drizzle the honey‑fruit mixture over them.