Sweet Cream Ricotta Pancakes
User Reviews
5
Sweet Cream Ricotta Pancakes
Description
These pancakes combine ricotta cheese and buttermilk with eggs and vanilla to form a creamy, sweet batter. Flour, sugar, baking powder, and salt are carefully folded in to avoid overmixing and keep the pancakes fluffy. Cooking in butter over medium heat creates golden brown edges with a soft, moist interior. Optional lemon juice and zest can be added for a bright note.
The accompanying berry maple syrup is prepared by gently heating butter with pure maple syrup and fresh berries until bubbling, creating a fruit-infused sweet topping that complements the pancakes’ richness.
Serve the ricotta pancakes with warm berry maple syrup for a comforting breakfast or brunch. The batter can be portioned for even cooking and served stacked or individually.
Ingredients
- 1 cup ricotta cheese
- 3/4 cup buttermilk
- 2 egg
- 1 teaspoon vanilla
- 1 cup flour
- 4 Tablespoons sugar
- 1 teaspoon baking powder (may use 1 1/2 teaspoons if you desire a thicker pancake)
- 1/4 teaspoon salt
- butter for skillet
Optional Add-ins:
- 2 Tablespoons lemon juice fresh
- 1/2 Tablespoon lemon zest fresh
Berry Maple Syrup:
- 1/4 cup butter melted
- 1 cup maple syrup real
- 1 cup blueberries or raspberries
Instructions
- In a large bowl, mix ricotta cheese, buttermilk, eggs, and vanilla until combined.
- Carefully fold in flour, sugar, baking powder, and salt and stir until just combined, avoiding over-mixing.
- Heat skillet over medium heat. Place a pat of butter onto skillet and wait for it to sizzle.Pour batter in 1/2 cup portions and cook until golden brown on each side.
- Berry Maple Syrup:
- In a saucepan over medium-low heat, add butter and let it melt. Add syrup and berries and heat for about 3-4 minutes until it starts to bubble. Remove from heat and serve with pancakes.
User Reviews
Overall Rating
5
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