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Red Deer Foodie

…getting busy in the kitchen!

Is there such a thing as too many pancakes?  I have posted several recipes for a variety of pancakes on this blog: Rosemary Lemon Pancakes, Coconut Flour Pancakes with Mango Puree, Cottage Cheese Pancakes and Banana Nut Pancakes!  Today I post one more pancake recipe: Ricotta Pancakes with Raspberry Lime Sauce.  I’m beginning to think I should open a Pancake-themed food truck in Red Deer?

Anyways, I freakin LOVE ricotta; I often eat it for breakfast with some fresh fruit and honey – why wouldn’t it kick ass in a pancake?!  I’ve seen a few very similar recipes floating around the interweb, and morphed it into something that utilized ingredients I had kicking around the house.  Give it a try next weekend!

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Ricotta Pancakes Ingredients:

1 cup ricotta

1/2 cup skimmed milk

2 eggs, separated

1/2 cup flour

1 tsp baking powder

1/8 tsp sea salt

zest of one orange

Raspberry Lime Sauce Ingredients:

1 cup fresh raspberries

1/4 cup agave syrup

2 tbsp cherry jelly (or any other jam/jelly you have in the fridge)

2 tsp fresh orange juice

zest of one lime

dash of salt

Method:

In a large bowl, combine ricotta, milk and egg yolks.  Set egg whites aside for now – don’t forget about them yet though!  Add in the flour, baking powder, salt and orange zest and stir until smooth.  Get back on those egg whites again – whisk them until frothy and then gently fold into the batter.  Set the batter aside while you preheat your griddle to medium.

fold those egg whites in!

fold those egg whites in!

While things are heating up, get your sauce on; combine all ingredients in a medium pot over medium-high heat.  Stir to combine and watch as the berries break down.  Turn the heat down to medium and simmer until the mixture has decreased by about half.  This takes about 10 minutes.  At this point you can pour the sauce through a sieve to get rid of those pesky seeds, but Erin and I decided why throw out anything of the fruit, especially if it added fibre, which is something humans are dying to get into their bodies anyways?

Back to the pancakes… so the griddle (or your largest non stick frying pan) is heated up, your batter has had time to froth up a bit and now it’s go time!  Make pancakes as you normally do, flipping once when the tops are bubbly.  I usually heat my oven to 200 degrees to keep my pancakes in while I’m cooking the rest of the batch.

That’s it – it’s that easy – you can do it too!  I served the pancakes with the raspberry sauce, some lovely bacon and an egg, sunny side up.  A perfect brunch after a long Sunday run!!

 

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