These light-as-a-feather pancakes topped with unctuous blackberry compote and complemented by crunchy walnuts and creamy cinnamon cheese make a winter’s breakfast fit for a king. If you like, garnish with fresh herbs.


  • 2 tablespoons unsalted butter
  • 6½ tablespoons (50 g) brown  spelt flour
  • ¼ cup (50 g) superfine sugar 1 teaspoon ground cinnamon 20 walnut halves


  • 1¾ cups (250 g) fresh or frozen blackberries
  • ¼ cup (50 g) superfine sugar
  • 1 teaspoon fresh lemon juice


  • 7 oz (200 g) cream cheese, at  room temperature
  • 2 tablespoons plus
  • 1 teaspoon superfine sugar
  • 1 teaspoon ground cinnamon 


  • 1 cup (250 g) whole-milk  ricotta cheese
    ¼ cup (50 g) superfine sugar
  • 3 eggs, separated
  • Finely grated zest of 1 orange
  • 1 teaspoon pure vanilla extract
    2 tablespoons unsalted butter, melted, plus more butter for cooking



1-To prepare the walnuts, line a sheet pan with parchment paper or a silicone baking mat. In a heavy sauté pan, melt the butter with the sugar and cinnamon over medium heat. Stir to mix well, then cook gently for a couple of minutes until a light golden caramel forms. Add the walnuts to the pan and toss them to coat each one thoroughly in the caramel. Carefully transfer the nuts to the prepared sheet pan, spacing them out so they don’t stick together. Set aside to cool and harden.

2-To make the blackberry topping, in a small saucepan, combine the blackberries, sugar, and lemon juice over low heat and cook, stirring occasionally, until the berries soften, 2–3 minutes. Then simmer gently to reduce the juices and thicken the mixture, 3–5 minutes. Remove from the heat, cover, and set aside.

3-To make the cinnamon cream cheese, in a small bowl, stir together the cream cheese, sugar, and cinnamon until thoroughly mixed.

4-Cover and refrigerate until needed.


1-To make the pancakes, preheat the oven to 250°F (120°C). In a large bowl, stir together the ricotta, sugar, and egg yolks until well mixed. Stir in the orange zest, vanilla, and butter, mixing well. Add the flour and mix just until incorporated. In a second large bowl, whisk the egg whites until stiff peaks form. Gently fold the egg whites into the ricotta mixture, being careful not to knock the air out.

2-Warm a large nonstick frying pan over medium heat, add 1 tablespoon butter, and swirl the pan to coat the bottom with the melting butter. Add a heaped tablespoon of the pancake batter and, using the back of the spoon, gently flatten it to a diameter of about 4 inches (10 cm). Add as many more pancakes as will fit without crowding. Cook until the tops rise and the undersides are golden, 1–2 minutes. Carefully flip the pancakes and cook on the second side until golden, 1–2 minutes. Transfer to a large sheet pan in a single layer and slip into the oven to keep warm while you cook the remaining batter the same way.

3-To serve, gently reheat the blackberry topping over low heat. For each serving, place a stack of pancakes on a warmed plate. Spoon one-fourth of the blackberries over the pancake stack, then scatter 5 walnut halves around the pancakes. Serve immediately. Pass the cinnamon cream cheese at the table.

Enjoy! 😋

Enjoy these delicious Ricotta Pancakes with Warm Blackberries and Caramelized Walnuts for a delightful and indulgent breakfast or brunch!
Feel free to customize the toppings or experiment with other fruits and nuts based on your preferences.