Lemon-ricotta pancakes with warm blueberries
Tender ricotta pancakes with warm blueberries and the fragrance of fresh lemon.
About 25 min · 415 kcal · 22 g protein per serving
Vegetarian
Cottage cheese waffles with raspberry compote
Golden waffles with a tender centre and a spoonful of warm raspberries.
By The foodose editorial team. Nutrition calculated from USDA FoodData Central. Checked on paper on 12 September 2026; not yet cooked in a test kitchen or photographed, so the times and yield are estimates. How we develop our recipes
What still needs a real kitchen
- Confirm the batter makes four waffles in a standard iron
- Confirm the cooking time
- Photograph the finished plate
- Time
- About 30 min
- estimated
- Serves
- 2
- see below
- Energy
- 405 kcal
- per serving
- Protein
- 25 g
- per serving
Ingredients for 2 servings
Check off ingredients as you go.
Contains eggs, gluten, milk. Check the labels on packaged ingredients:
- baking powder. Some baking powders use wheat starch; check the label if you avoid gluten.
Cooking steps
Blend the cottage cheese, eggs and milk until smooth. Tip into a bowl, scatter the flour and baking powder over and fold them in, just until no dry flour is left.
Heat a waffle iron and brush it with the oil. Cook the batter in batches, following your machine, for about 4 to 5 minutes each, until the waffles are golden and set right through with no wet batter left.
Cooked when: 71°C / 160°F in the centre. A food thermometer is the reliable way to tell.
Lift each waffle onto a rack rather than stacking it, so the steam escapes and the surface stays crisp.
Meanwhile, warm the raspberries with the water in a small pan over low heat for 3 to 4 minutes, until they collapse into a loose compote.
Divide the waffles, raspberries and yoghurt between two plates.
The useful detail
Let steam escape from cooked waffles on a rack rather than stacking them immediately. Stacked, they steam each other soft in about a minute.
Make it work for you
One serving is Two waffles with half the raspberries and 50 g of yoghurt. You can switch to a smaller portion in the ingredients above; it is three quarters of this, and it contains correspondingly less energy and protein. It is an option, not a goal.
Low-fat cottage cheese
A slightly thinner batter.
Per serving: about 15 kcal less, about 1 g less protein, about 2 g less fat.
2% Greek yoghurt to serve
Thicker, and it holds its shape on the waffle.
Per serving: about 5 kcal more, about 2 g more protein, about the same fat.
Frozen raspberries
Warm them from frozen for a minute or two longer. Nutrition is not recalculated for this swap.
Estimated nutrition
Per standard serving, calculated from the ingredients above. Nutrition changes with substitutions, brands and how much oil stays in the pan.
A waffle breakfast whose protein comes from cottage cheese and eggs rather than from a side. The sweetness is fruit, with no syrup counted or needed.
| Energy | 405 kcal |
|---|---|
| Protein | 25 g |
| Fat | 14 g |
| of which saturates | 4 g |
| Carbohydrate | 44 g |
| of which sugars | 11 g |
| Fibre | 6 g |
| Sodium | 540 mg |
Show calculation notes
Each ingredient’s weight is multiplied by its USDA FoodData Central values per 100 g. The whole recipe is added up and divided by 2. Raw weights are used for meat, fish and vegetables; beans and lentils are drained weights. All of the oil is counted as eaten. Added salt is not included; sodium from stock, bread, cheese and tinned food is.
| Ingredient | Weight used | Source | Energy | Protein |
|---|---|---|---|---|
| cottage cheese | 180 g | FDC 172179Cheese, cottage, creamed, large or small curd | 176 kcal | 20.0 g |
| eggs | 110 g | FDC 171287Egg, whole, raw, fresh | 160 kcal | 14.1 g |
| milk | 62 g | FDC 171267Milk, reduced fat, fluid, 2% milkfat, with added vitamin A and vitamin D | 31 kcal | 2.0 g |
| plain flour | 70 g | FDC 169761Wheat flour, white, all-purpose, unenriched | 255 kcal | 7.2 g |
| baking powder | 2.5 g | FDC 172803Leavening agents, baking powder, double-acting, sodium aluminum sulfate | 1 kcal | 0.0 g |
| rapeseed or other neutral oil | 4.5 g | FDC 172336Oil, canola | 41 kcal | 0.0 g |
| raspberries | 150 g | FDC 167755Raspberries, raw | 78 kcal | 1.8 g |
| water | 20 g | No energy | 0 kcal | 0.0 g |
| plain yoghurt | 100 g | FDC 170886Yogurt, plain, low fat | 63 kcal | 5.3 g |
| Whole recipe | Divided by 2 | 805 kcal | 50.4 g |
Per serving the energy is rounded to the nearest 5 kcal, grams to the nearest whole gram and sodium to the nearest 10 mg. Calculation method 1.0, September 2026. How the calculation works.
Storage and reheating
- In the fridge
- Cool, cover and refrigerate within 2 hours of cooking. Eat within 3 to 4 days. Keep the compote and yoghurt separate.
- In the freezer
- Freezing keeps food safe indefinitely; the texture is best if it is eaten sooner rather than later.
- Reheating
- Reheat until it reaches 74°C / 165°F, steaming hot throughout.
Checked against US Food and Drug Administration, Refrigerator and Freezer Storage Chart, USDA Food Safety and Inspection Service, Leftovers and Food Safety, FoodSafety.gov, Safe Minimum Internal Temperatures and FoodSafety.gov, Cold Food Storage Chart. UK guidance from the Food Standards Agency is shorter, at two days for most leftovers.
Try another recipe
Vanilla skyr with roasted pear and cardamom oats
Cool vanilla skyr, tender pear and a small scattering of fragrant oats.
About 35 min · 300 kcal · 22 g protein per serving
Vegetarian