Ricotta Pancakes with Raspberry Sauce
Here is a fun switch from the classic pancake, these light and fluffy pancakes are made with ricotta cheese and topped with a sweet raspberry sauce.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: Serves 4-6 1x
- Category: Breakfast
- Cuisine: Baking
Ingredients
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- 2 cups all-purpose flour
- 1 Tablespoon baking powder
- 1/2 teaspoon baking soda
- 2 Tablespoons sugar
- pinch of salt
- 2 cups sour milk* (or buttermilk)
- 2 large eggs
- 3/4 cup ricotta cheese
- 1 teaspoon pure vanilla extract
- Raspberry Sauce (get the recipe here)
Instructions
- In a large bowl add flour, baking powder, baking soda, sugar, and salt. Mix well.
- In another large bowl add milk, eggs, ricotta cheese, and vanilla extract. Mix well until incorporated and smooth.
- Add wet ingredients to dry ingredients and gently mix just until combined. Let sit for 5 minutes while you heat up your pan.
- Heat a large non-stick pan or skillet on medium heat. Oil or butter pan.
- Drop batter approx. ¼ cup size and spread the batter out a little with your spoon. Cook for approx. 2-3 minutes until bubbles form and the bottom is golden brown, flip pancake over. Do not flatten the pancake with your spatula!
- Keep pancakes warm in the oven until all the pancakes are ready.
Notes
* Sour milk – is slightly acidic milk. To make sour milk add 1 tablespoon of lemon juice to 1 cup (250 mL) of milk. Mix and let sit for 5 minutes until lumps start to form.
Nutrition
- Serving Size: per pancake
- Calories: 58g
- Sugar: 1.8g
- Sodium: 58mg
- Fat: 1.1g
- Saturated Fat: 0.6g
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 9.2g
- Fiber: 0.3g
- Protein: 2.7g
- Cholesterol: 16mg
Find it online: https://bakingforfriends.com/ricotta-pancakes-raspberry-sauce/