Ricotta pancakes with fruit compote and yoghurt

Name: Ricotta pancakes with fruit compote and yoghurt
Prep time: 45 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 5 portions
Ingredients: 500 g water; 100 g raw sugar; 1 cinnamon quill; 4 whole cloves; 1 lemon; 50 g dried apricots; 50 g dried pears; 50 g pitted prunes; 40 g dried apple; 50 g dried peaches; 1 tsp vanilla bean paste; 440 g ricotta; 190 g full cream milk; 4 eggs; 180 g gluten free flour mix; 1 tsp gluten free baking powder; 1 pinch salt; 50 g butter; yoghurt