Breakfast and Brunch Recipes
Raspberry Ricotta Pancakes
The warm Rasperry Ricotta Pancakes are topped with honey ricotta and thawed frozen raspberries.
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
- Whisk 1/2 cup ricotta cheese and honey together and set aside.
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 batter.
- 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.
Topping
- Top the warm pancakes with honey ricotta and thawed frozen raspberries.
Attribution
Recipe and photo used with permission from: National Processed Raspberry Council