Out of all the pancakes that exist in this world (and trust me, there are a lot!), ricotta pancakes are at the top of my list. The ricotta adds a really nice tenderness and softness to pancakes.
Theyre definitely not those thick fluffy pancakes. Those are different recipes! But these are special all the same. I love nothing more than to wake up early on a Saturday morning and make breakfast. Its maybe one of my favorite things to do on a cozy morning. These pancakes fit the bill perfectly. Since were not exactly in summer yet, this recipe uses frozen raspberries for the topping. But feel free to skip it. I like simple blueberries or segments of citrus all the same.
Ricotta Pancakes with Simmered Raspberries
The ricotta adds a tenderness and softness to these pancakes. (Recipe Credit: Adrianna Adarme of the Fresh Tastes blog)
- For the Simmered Raspberries:
- 1 cup fresh or frozen raspberries
- 2 tablespoons sugar
- 1/2 teaspoon vanilla extract
- Pinch of salt
- Splash of water
- For the Pancakes:
- 1 cup all purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- Pinch of salt
- 1 cup ricotta
- 3/4 cup whole milk
- 1 large egg
- 1/2 teaspoon pure vanilla extract
- 2 tablespoons butter, melted and cooled
Ingredients
- To make the simmered raspberries: add the raspberries, sugar, vanilla extract, salt and a splash of water to a skillet. Cook until softened, about 5 minutes. Keep under very low heat while you make the pancakes.
- In a large bowl, whisk together the flour, sugar, baking powder and salt.
- In a medium bowl, whisk together the ricotta, whole milk, egg, vanilla extract and melted butter. In one batch, add the wet ingredients to the dry and mix until just combined.
- Place a medium skillet over medium heat and add the butter or oil. When warm, using a 1/4 cup measure, drop mounds of batter onto the skillet. Cook for 1 to 2 minutes until bubbles on the surface form. Flip and cook on the opposite side for an additional minute. Transfer to a preheated oven to keep warm while you work your way through the rest of the batter. Top pancakes with a spoonful of the warm simmered raspberries.
Directions
Adrianna Adarme is a food blogger and author living in Los Angeles, California. She writes the blog A Cozy Kitchen, where she shares comforting, everyday recipes from her kitchen. She recently authored her first cookbook, PANCAKES: 72 Sweet and Savory Recipes for the Perfect Stack. She’s a lover of breakfast, pie (and sometimes even pie for breakfast), corgis and cute things. You can find her on Twitter, Instagram, or Facebook.