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Ingredients
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Pancake Batter
Whipped Ricotta
Seasonal Fruit
Method
Pancake Preparation
- 1
Mix Dry Ingredients
In a large mixing bowl, combine the semolina flour, all-purpose flour, baking powder, baking soda, and salt. Whisk together until well mixed.
- 2
- 3
Combine Wet and Dry Ingredients
Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined; be careful not to overmix. Let the batter sit for 10 minutes to thicken.
- 4
- 5
Flip and Finish Cooking
Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip the pancakes and cook for another 2-3 minutes until golden brown.
- 6
Repeat Cooking Process
Remove pancakes from the skillet and keep warm while you repeat with the remaining batter.
Whipped Ricotta Preparation
- 7
Prepare Whipped Ricotta
In a mixing bowl, combine the ricotta cheese, honey, and vanilla extract. Using a hand mixer or a whisk, whip until the mixture is smooth and creamy.
Fruit Preparation
- 8
Prepare Seasonal Fruits
Wash and slice the seasonal fruits as needed. If using berries, simply rinse them under cold water.
Assembly
- 9
Assemble and Serve
To serve, stack the semolina pancakes on a plate, top with a generous dollop of whipped ricotta, and arrange the seasonal fruits on the side or on top.
