Ricotta Pancakes Recipe
pancake batter + ricotta cheese + maple syrup + strawberry reduction + powdered sugar + lemon zest
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Ingredients
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Pancake Batter
Strawberry Reduction
Garnish
Method
Pancake Preparation
- 1
Mix Dry Ingredients
In a large mixing bowl, combine the all-purpose flour, baking powder, sugar, and salt. Whisk together until thoroughly mixed.
- 2
Combine Wet Ingredients
In another bowl, whisk together the milk, eggs, ricotta cheese, and vanilla extract until smooth.
- 3
Combine Mixtures
Pour the wet ingredients into the dry ingredients. Stir gently until just combined, being careful not to overmix; some lumps are fine.
- 4
Cook the Pancakes
Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or cooking spray. Pour 1/4 cup of pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface (about 2-3 minutes), then flip and cook for another 2-3 minutes until golden brown.
Strawberry Reduction Preparation
- 5
Serving
- 6
Plate the Pancakes
Stack pancakes on a plate. Drizzle with the strawberry reduction, and top with a sprinkle of powdered sugar and a dash of lemon zest. Serve with maple syrup on the side.
