Ricotta Pancake Recipe
Ricotta pancakes recipe. Fluffy pancakes with a soft creamy middle. Pancakes made with ricotta cheese topped with a homemade mixed berry syrup.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 8 pancakes
mixed berry syrup-
- 1 tsp fresh lemon juice
- 1 cup mixed berries (any berries)
- 1 ½ Tbsp granulated sugar
- 1 tsp cornstarch
- 1/4 cup water
- 2 Tbsp unsalted butter, divided
- 2 tsp olive or canola oil, divided
In a saucepan, add the berries, lemon juice, sugar, cornstarch, and water and bring to boil. Continue cooking until syrup thickens.
Combine baking powder and the flour.
In a separate bowl, mix the eggs until foamy. Add the ricotta, sugar, lemon juice, oil, milk and mix.
Add the flour. Mix until batter is well incorporated.
In a large skillet, heat 1 Tbsp butter and a 1 tsp oil.
Using a 1/4 measuring cup, pour batter into skillet. Don't overcrowd the pan (I cook the pancakes in two batches).
Enjoy pancakes with berry syrup, butter or maple syrup.
*Wipe down the skillet after each batch of pancake. Butter tends to burn quickly.
*If you don't want berry pieces in your syrup, mash the berries as you mix the syrup.
Calories: 150kcal | Carbohydrates: 21g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 52mg | Sodium: 37mg | Potassium: 124mg | Sugar: 10g | Vitamin A: 170IU | Vitamin C: 1.1mg | Calcium: 86mg | Iron: 0.9mg