Breakfast and Brunch Recipes

Raspberry Ricotta Pancakes

The warm Rasperry Ricotta Pancakes are topped with honey ricotta and thawed frozen raspberries.

Raspberry Ricotta Pancakes

Yield: 6 to 8 (5 inch) pancakes

Ingredients

Filling

  • 1/2 cup ricotta
  • 1 tablespoon honey

Pancakes

  • 1/2 cup whole wheat pastry flour
  • 2 teaspoons baking powder
  • 1 tablespoon brown sugar
  • 1/4 teaspoon salt
  • 1/2 cup ricotta cheese
  • 1 egg, separated
  • 2 teaspoons milk
  • 1/3 cup frozen raspberries, chopped

Topping

  • 1/2 cup frozen raspberries, thawed
  • Butter for pan/griddle

Instructions

Filling

  1. Whisk 1/2 cup ricotta cheese and honey together and set aside.

Pancakes

  1. Whisk the dry ingredients together – the flour, baking powder, brown sugar, and salt – in medium bowl.
  2. In a separate bowl, whisk 1/2 cup ricotta cheese, egg yolk, and milk. Whisk the wet ingredients into the dry ingredients.
  3. In a separate smaller bowl, whisk the egg white to soft peaks. Fold into batter.
  4. In a hot pan or over a hot griddle, melt a small amount of butter and drop 2 tablespoons of batter at a time. Sprinkle a small amount of the chopped frozen raspberries on top of the pancake batter before flipping.
  5. Cook the batter several minutes over medium/low heat until small bubbles form, flip, and continue to cook several more minutes.

Topping

  1. Top the warm pancakes with honey ricotta and thawed frozen raspberries.

Attribution

Recipe and photo used with permission from: National Processed Raspberry Council



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