Recipe: raspberry ricotta pancakes
Raspberry Ricotta Pancakes
1 cup all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
Pinch of salt
1/2 teaspoon ground cinnamon
3 tablespoons granulated sugar
3 tablespoons unsalted butter, melted
1/2 cup ricotta cheese
2/3 cup milk
1 egg, lightly beaten
1 teaspoon grated lemon zest
3/4 cup raspberries plus a few more for garnish
In a large bowl, stir together the dry ingredients.
In another bowl, combine the melted butter, ricotta, milk, egg and lemon zest.
While stirring, add the milk mixture to the dry ingredients. Stir just until the ingredients are moistened. Gently stir in the raspberries.
Lightly grease the griddle and place over moderate heat. When hot (a few drops of water will jump when they hit the griddle), pour 1/4 cup of batter per pancake onto the hot griddle. Cook on the first side until they are puffed and golden and full of bubbles. Turn and cook until cooked through, about 1 minute more.
Sprinkle with confectioners’ sugar and garnish with fresh raspberries.