For the filling, whisk 1/2 cup ricotta cheese and honey together and set
For the pancakes, whisk the dry ingredients together – the flour, baking
powder, brown sugar, and salt – in medium bowl.
In a separate bowl, whisk 1/2 cup ricotta cheese, egg yolk, and milk. Whisk
the wet ingredients into the dry ingredients.
In a separate smaller bowl, whisk the egg white to soft peaks. Fold into
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.
Cook the batter several minutes over medium/low heat until small bubbles
form, flip, and continue to cook several more minutes.
Top the warm pancakes with honey ricotta and thawed frozen raspberries.
Yield: 6-8 (5-inch) pancakes
Recipe and photo credit: National Processed Raspberry Council