Ricotta Pancakes

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Step 1

Beat 1 cup softened butter, honey and 1/2 teaspoon of the salt in a medium bowl with an electric mixer on medium speed until well-blended, about 2 minutes. Set aside.

Step 2

Combine blueberries, blackberries, 1/2 cup water, sugar and cinnamon stick in a medium saucepan. Cook over medium heat, stirring occasionally, until thick and syrupy, about 20 minutes. Remove from heat; discard cinnamon. Cover compote to keep warm until ready to serve.

Step 3

Whisk together flour, baking soda and remaining 1 teaspoon salt in a medium bowl. Whisk together ricotta, milk, melted butter and eggs in a separate bowl. Add ricotta mixture to flour mixture, and stir just until blended.

Step 4

Heat a large nonstick skillet over medium. Add remaining 1 tablespoon softened butter to hot skillet. Once butter is melted, pour in 1/3 cup batter for each pancake. Cook until bubbles begin to appear on surface of pancake, about 2 1/2 minutes; flip, and cook until golden brown and cooked through, about 1 more minute. Repeat with remaining batter. Serve with honey butter and fruit compote.