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Hotcakes with Strawberry Compote - #breakfastseries

Hotcakes with Strawberry Compote

This week at IHCC, we are cooking any Curtis Stone recipe that features fruits and the dish can be either sweet or savory.

Naturally, I make pancakes/hotcakes with fruit compote. These fluffy little round cakes make good breakfast choice without fail! I'm totally in love with making and eating pancakes.

Recipe slightly adapted from here.

(Serves 2) 

For the hotcakes:
1/2 cup ricotta cheese
2 large eggs, separated
1/4 cup + 1 tablespoon buttermilk
1/2 cup all-purpose flour
2 tablespoons granulated sugar
3/4 teaspoon baking powder
Pinch of salt

1 tablespoon unsalted butter

For the strawberry compote:
1 cup fresh strawberries
1/2 cup sugar
Grated zest and juice of 1/2 lemon

To garnish:
Some fresh whole strawberries
Dollop of ricotta cheese

How to:

1. For the hotcakes: Whisk ricotta and egg yolks in a large bowl, then whisk in buttermilk. Sift flour, sugar, baking powder, and salt into the ricotta mixture. Stir until just combined. Beat egg whites in another bowl with an electric mixer until stiff peak is formed. Gently fold the egg whites into the batter with a rubber spatula.

2. For the strawberry compote: Combine strawberries, sugar, lemon zest, and lemon juice in a pot over medium-low heat. Cook until sugar dissolves and the mixture is thick and syrupy. Remove from heat and keep warm. 

3. Melt butter in a frying pan over medium-low heat. Ladle batter into the hot pan and cook until bubbles form. Flip and cook the other side for another minute or so. Repeat until batter is used up.

4. Transfer and stack the hotcakes on plates. Spoon warm strawberry compote over the hotcakes, and top with fresh strawberries and a dollop of ricotta cheese.

I use local strawberries grown in Cameron Highlands, they are less sweet and more tart compared to their imported friends but are definitely more budget-friendly.

Strawberries and ricotta cheese. Yummy! Perhaps I shall try whipped cream the next round. :D

I'm linking this post with I Heart Cooking Clubs (IHCC) for this week's theme, Fresh & Fruity!


  1. Love that you were able to use local strawberries and make such a wake-up worthy dish. This plate of pancakes would put a smile on anyone's face. I can just imagine tucking in for a bite now:)

  2. Why I love breakfast. A wonderful way to start a day, with pancakes, cream (or ricotta) and strawberries. Oh yes!

  3. Such a lovely stack of pancakes! The strawberry compote looks delicious and I love that pretty dollop of ricotta on top too. I would be very happy to wake up to this plate. ;-)

  4. With such a generous serving of the strawberry compote, makes me want to dig right in!

  5. I'm eyeing the rich ricotta and the egg whites, all whipped up. Putting all the creamy richness together with the local strawberries, I can eat a plateful of these anytime of the day.

  6. What a beautiful breakfast especially served on that sunny looking plate, something I would love to wake up to.

  7. You got me with the strawberry compote. This looks and sounds delicious