Ricotta Pancakes Recipe
housemade vanilla bean whipped cream, local strawberry syrup
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Ingredients
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Pancakes
Vanilla Bean Whipped Cream
Strawberry Syrup
Method
Pancakes
- 1
Prepare the Batter
In a large mixing bowl, whisk together the ricotta cheese, milk, eggs, and vanilla extract until smooth. In a separate bowl, combine the flour, baking powder, sugar, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- 2
Cook the Pancakes
Heat a non-stick skillet or griddle over medium heat and add butter. Pour about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
Vanilla Bean Whipped Cream
- 3
Make the Whipped Cream
In a mixing bowl, combine heavy cream, powdered sugar, and vanilla bean paste. Using an electric mixer, beat until soft peaks form.
Strawberry Syrup
- 4
Prepare the Strawberry Syrup
In a saucepan, combine fresh strawberries, sugar, and lemon juice. Cook over medium heat until the strawberries break down and the mixture thickens, about 10-15 minutes. Puree if desired for a smoother texture.
