colazione / breakfast recipes

ricotta pancakes

September 26, 2016

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pancakes ricotta-pancakeshappy national pancake day! what a wonderful reason to celebrate on this rainy monday. it’s also a pretty great excuse for me to eat pancakes for dinner (even though i ate them yesterday for breakfast for this post *shhhh*). i tried to do a quick google search to find some interesting and insightful knowledge to share with you, but came up with nothing. except that i can’t figure out why IHOP celebrates their national pancake day in march, though i won’t argue with a second day dedicated to celebrating this delicious invention. BUT, the upside is that in my search i found out that september was national breakfast month, so i guess my level of knowledge balances itself out?

anyway! to celebrate, i made my favourite ricotta pancakes, topped them with strawberries and fresh whipped cream and devoured the whole plate. this is yet another recipe that proves ricotta makes everything better. i kept it simple and skipped whipping the egg white first then folding them into the batter (this would have created fluffier pancakes), since i was making only enough for 1, so these come together in a hot minute – which means you should definitely make them for dinner tonight. after all, it’s a celebration!

ricotta pancakes
*serves a very hungry 1, easily doubled for 2

1/2 cup ricotta cheese, drained
1/2 cup all purpose flour
1/4 teaspoon baking powder
1 tablespoon granulated sugar
1/3 cup milk
1 large egg
1/4 teaspoon vanilla extract
1 tablespoon lemon zest
butter, for cooking

whisk together dry ingredients in a small bowl and set aside. whisk together wet ingredients plus lemon zest, incorporating as much air as you can. add the dry ingredients to the ricotta mixture, gently folding to combine.

heat a non stick or cast iron pan over medium-low heat. add a small pat of butter, and once melted, add a few spoonfuls of batter. cook until edges begin to set and little bubbles appear in the surface. flip, and cook for about 2 minutes more on opposite side. continue until all batter is used up, keeping cooked pancakes warm in a 250 degree oven.

serve with fresh fruit, maple syrup and fresh whipped cream! (and if you have some leftover strawberries and whipped cream, mix it and eat it as dessert!)

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