I have to pronounce ricotta in the true Italian fashion a la Giada when I say what’s in these pancakes. That’s as fancy as I’m going to get. This was another breakfast for dinner meal (always a winner in this household). I made them with blackberries, because I had some in the fridge. Blueberries or raspberries would work just as well. I wound up slicing the blackberries in half length-wise so that I could have more berry in each bite and didn’t have berries sticking too far out of the pancakes as I cooked/flipped them. I also added a bit of lemon juice to the milk to turn it into buttermilk. Overall, delicious recipe and with a nice richness from the ricotta. You don’t even need syrup on these (though I warmed up some coconut oil, agave syrup and lemon juice to drizzle on top). I would cut down on the baking powder if I made again. One tablespoon seemed like a bit more than necessary for pancakes, and I felt like I could taste it a little in the final result. Otherwise, delicious recipe that’s a nice twist on the classic blueberry pancake and totally brunch-worthy (would go perfectly with a bellini)!
Recipe Located At: Pancakes by Adrianna Adarme
- 1/2 cup of whole wheat pastry flour
- 1/2 cup of all-purpose flour
- 2 tablespoons of sugar
- 1 tablespoon of baking powder
- 1/8 teaspoon of salt
- 1 cup of ricotta
- 3/4 cup of milk
- 1 large egg
- 1 1/2 teaspoons of finely grated lemon zest
- 1/2 teaspoon of pure vanilla extract
- 1 tablespoon of butter, melted and cooled
- 1 cup of berries (your choice)
- Butter for the skillet (I used coconut oil this time and it worked well)
1. Preheat your oven to 200 degrees F. Combine the flours, sugar, baking powder and salt in a medium bowl. Set aside.
2. Combine the ricotta, milk, egg, lemon zest, vanilla extract, and melted butter in another bowl, mixing until smooth.
3. Add the wet ingredients to the dry ingredients, mixing until just combined. Be careful to not over mix.
4. Preheat your skillet over medium high and brush with about 1 1/2 teaspoons of butter. Scoop up a 1/4 cup of batter into a measuring scoop and drop onto the skillet. Add a few berries, gently pressing them into the pancake. Cook pancake for 2-3 minutes (until bubbles appear on the surface) then flip and reduce the heat to medium-low. Cook for another 1-2 minutes, until golden brown. Repeat with the rest of the batter, re-buttering the skillet and adjusting the temperature, as needed.
5. Transfer warm pancakes to a baking sheet and place in the oven to keep warm.