A few weeks ago, I made a raspberry ricotta cake inspired by the March issue of Bon Appetit, and I got to thinking, why not transform it into pancakes?! These turned out SO GOOD. They are so so fluffy, flavorful, and a nice break from normal pancakes. They definitely do not taste cheesy at all - the ricotta simply adds a very nice texture. These would also taste AMAZING with blueberries or lemon too. : )
While I made these with the intention of having a lazy breakfast in bed, we ended up eating them at our kitchen table with a newspaper and hot coffee. Although supposedly romantic, I have found that eating in bed can be very uncomfortable. Plus, what if syrup or coffee spills onto the white bed sheets? I still like the idea of breakfast in bed, but I will probably almost always bring my tray into the kitchen. What do you think - do you like breakfast in bed on the weekends?
Raspberry Ricotta Pancakes
Ingredients: Makes 7 to 10 pancakes
- 1 cup frozen or fresh rasberries
- 1 cup ricotta cheese
- 1 cup flour
- 1/2 teaspoon baking powder
- 2 tablespoons sugar
- dash of salt
- 3/4 cup milk
- 2 eggs
- 1/2 teaspoon vanilla
Directions: Combine together flour, baking powder, sugar, and salt in a bowl. Whisk together ricotta, milk, eggs, and vanilla in a separate mixing bowl. Combine dry and wet ingredients. Stir gently. Heat griddle or pan over medium heat and add butter to the pan. (My pancakes were very thick, so I cooked them longer and at a lower temperature than normal pancakes.) Pour batter into pan, depending on the size of pancakes you like. Then, drop raspberries in one by one (this way, they are evenly distributed!). Cook pancake for anywhere between 3-5 minutes and flip to other side once bubbles form. Keep warm in oven on an oven-safe platter at 200 degrees Fahrenheit while other pancakes cook. Serve with coffee, orange juice, extra raspberries on the side, and your favorite syrup and eat in bed (or at your kitchen table!). :)