Ricotta Crumpets-with Mulberry Compote!
Ricotta Crumpets-with mulberry compote Crumpets or flapjacks as we call them here, are my children’s favorite snack when days are cold and rainy like yesterday! So when they got into the car at school, it was like a chorus from the back seat: ” Mommy, will you please make us some Ricotta Crumpets-with mulberry compote, please, pretty please!!!
This mother does not need any begging so after phonics and reading was done, we got busy! I wanted to make these ricotta cakes, because with the ricotta these little cakes can go either way…savory or sweet, because my son has the sweet tooth but little missy likes things savory like her mommy!! It is the easiest thing to make and the children love helping with the mixing and measuring…not that it needs much measuring.
Ricotta crumpets with Mulberries
Ingredients ( for about 8 crumpets)
1 cup flour
1 teaspoon baking powder
a pinch of salt
2 eggs about 3 tbsp milk
200gr ricotta cheese
Sift the flour, salt and baking powder together in a bowl.Beat the eggs and milk together with a fork and add the egg mixture to the flour. Mix, but do not overmix. Add the ricotta and fold it in.
Heat some oil in a frying pan and drop spoonfuls of the batter into the pan. Turn the crumpets once to ensure even browning on both sides. Serve these cakes with cream and jam or cheese and bacon…just about whatever you please! I served mine with some Mulberry Sauce!
1 cup frozen or fresh mulberries – I used frozen
100 ml water
Boil together until the sauce thickens and serve on crumpets, pancakes or ice-cream