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Buttermilk & Ricotta Pancakes with Mixed Berry Compote & Vanilla Mascarpone

A delightful pancake recipe from Campos Coffee Fortitude Valley voted Australia's Favourite Coffee venue in the 2009 I Love FOOD awards.


  • Mixed berry compote

  • Vanilla mascarpone


  • 1.

    To make the compote - place all the ingredients in a saucepan and bring to the boil. Reduce heat and simmer for approximately one minute.

  • 2.

    To make the mascarpone – mix the mascarpone and vanilla bean paste until just combined.

  • 3.

    NOTE: take care not to over mix as the mixture may curdle.

  • 4.

    Beat the eggs in a bowl and then add the buttermilk. Add the flour and mix until combined, then mix in the vanilla and sugar. Finally, mix through the bicarbonate of soda. Pour batter into a lightly buttered pan over medium heat and sprinkle ricotta onto each pancake. Turn pancakes over when bubbles start to appear on top of the pancakes. Cook until the pancake is nice and golden on each side. Continue with the remaining batter.

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Andrew Graham

Sparkling Whites, Dessert Wines and Pinot Noir are the best wines to pair with Buttermilk & Ricotta Pancakes with Mixed Berry Compote & Vanilla Mascarpone.


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Posted by Report
Read step 4 again!
Posted by Report
you forgot the ricotta in the method...