Semolina Pancakes Recipe
Whipped ricotta, seasonal fruit
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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 bowl, whisk together the semolina, all-purpose flour, baking powder, and salt until well combined.
- 2
- 3
Combine Mixtures
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are fine.
- 4
Cook Pancakes
Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook until golden brown, about 2 more minutes.
Whipped Ricotta Preparation
- 5
Whip Ricotta
In a medium bowl, combine ricotta cheese, honey, and vanilla extract. Use a hand mixer or whisk to whip until the mixture is creamy and smooth.
Fruit Preparation
- 6
Prepare Seasonal Fruit
Wash and slice the seasonal fruit as necessary. If using berries, simply rinse them under cold water.
Assembly
- 7
Serve Pancakes
Stack pancakes on a plate, top with a generous dollop of whipped ricotta, and arrange seasonal fruit on top. Drizzle with extra honey if desired.
