Sweet Cream Ricotta Pancakes
Light and fluffy sweet cream ricotta pancakes that will literally melt in your mouth!
Servings: 4
Equipment
- presto electric griddle
- wolf electric griddle
- turner
- mixing bowl set
- measuring cups and spoons
- whisk
Ingredients
- 1 cup Ricotta Cheese
- 3/4 cup Buttermilk
- 2 Eggs
- 1 teaspoon Vanilla
- 1 cup Flour
- 4 Tablespoons Sugar
- 1 teaspoon Baking Powder (may use 1 1/2 teaspoons if you desire a thicker pancake)
- 1/4 teaspoon Salt
- Butter for skillet
Optional Add-ins:
- 2 Tablespoons Fresh Lemon Juice
- 1/2 Tablespoon Fresh Lemon Zest
Berry Maple Syrup:
- 1/4 cup Butter melted
- 1 cup Real Maple Syrup
- 1 cup Blueberries or Raspberries
Instructions
- In a large bowl, mix ricotta cheese, buttermilk, eggs, and vanilla until combined.
- Carefully fold in flour, sugar, baking powder, and salt and stir until just combined, avoiding over-mixing.
- Heat skillet over medium heat. Place a pat of butter onto skillet and wait for it to sizzle.Pour batter in 1/2 cup portions and cook until golden brown on each side.
- Berry Maple Syrup:
- In a saucepan over medium-low heat, add butter and let it melt. Add syrup and berries and heat for about 3-4 minutes until it starts to bubble. Remove from heat and serve with pancakes.
Video
