Sunday, January 7, 2018

sweet-cream-ricotta-pancakes



  • 1 cup Ricotta Cheese
  • ¾ cup Buttermilk
  • 2 Eggs
  • 1 teaspoon Vanilla
  • 1 cup Flour
  • 4 Tablespoons Sugar
  • ½ teaspoon Baking Powder (can use 1 teaspoon if you want a thicker pancake)
  • ¼ teaspoon Salt
  • Butter (for skillet)
  • Optional Add-ins for Lemon Sweet Cream Ricotta Pancakes
  • 2 Tablespoons Fresh Lemon Juice
  • ½ Tablespoon Fresh Lemon Zest
  • Berry Maple Syrup:

  • ¼ cup Butter, melted
  • 1 cup Real Maple Syrup
  • 1 cup Blueberries or Raspberries


How to Make It

  • In a large bowl, mix ricotta cheese, buttermilk, eggs, and vanilla until combined.
  • Carefully fold in flour, sugar, baking powder, and salt and stir until just combined, avoiding over-mixing.
  • Heat skillet over medium heat. Place pat of butter onto skillet and wait for it to sizzle.Pour batter in ½ cup portions and cook until golden brown on each side.
  • Berry Maple Syrup:.
  • In saucepan over medium low heat, add butter and let it melt. Add syrup and berries and heat for about 3-4 minutes until it starts to bubble. Remove from heat and serve with pancakes.
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