Sant Ambroeus Pancake Recipe
Citrus-ricotta pancakes, fresh berries, Hudson Valley maple syrup
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Ingredients
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Pancake Batter
Toppings
Method
Pancake Preparation
- 1
Mix Dry Ingredients
In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.
- 2
Combine Wet Ingredients
In another bowl, combine the ricotta cheese, eggs, milk, vanilla extract, orange zest, and lemon zest. Whisk until smooth.
- 3
Combine Mixtures
Pour the wet ingredients into the dry ingredients and gently fold until just combined. Be careful not to overmix; a few lumps are okay.
- 4
Heat Griddle
Preheat a non-stick griddle or frying pan over medium heat. Lightly grease with a small amount of butter or oil.
- 5
Cook Pancakes
Pour 1/4 cup of pancake batter onto the hot griddle for each pancake. Cook until bubbles form on the surface, about 2-3 minutes. Flip and cook for another 2-3 minutes until golden brown. Repeat with remaining batter.
Serving
- 6
Plate and Serve
Stack the pancakes on plates, top with fresh mixed berries, and drizzle generously with Hudson Valley maple syrup. Serve warm.