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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