Ricotta pancakes with fruit compote and yoghurt

Dried fruit compote

• 500 g water
• 100 g raw sugar
• 1 cinnamon quill
• 4 whole cloves
• 1 lemon, zest only (4 x 1 cm pieces), no white pith
• 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

Ricotta pancakes

• 440 g ricotta (see Tips)
• 190 g full cream milk
• 4 eggs, separated
• 180 g gluten free flour mix (see Tips)
• 1 tsp gluten free baking powder (see Tips)
• 1 pinch salt
• 50 g butter, for frying
• yoghurt, to serve