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Red Deer Foodie

…getting busy in the kitchen!

Tag Archives: pancakes

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!


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


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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Seems like these days people go nuts for pancakes and waffles of any kind – must be because there is something homey and familiar about them.  And so easy to make too!  Last weekend I picked up some Blueberry Breakfast Sausage from Big Bend Market and I knew that no ordinary pancake could be paired with such a unique product!  I had been dreaming of these pancakes since the wee hours of the morning and forced myself out of bed at 9am on a Sunday to create them!  So wonderful!  I started with a basic pancake recipe idea that I googled ( but ended up changing it completely.  The product is a savoury, sweet but not too sweet, fluffy but dense – just an all around great pancake.  I don’t think this would be a hit with kids, unless they are down with that kind of thing!!  They tasted great with those Blueberry Sausages, so I’m quite happy!!

Rosemary Lemon Pancakes


3/4 cup skim milk + 2 tbsp white vinegar

1 cup white flour

1 tsp baking powder

1/2 tsp salt

1 tsp finely chopped fresh rosemary

1 tsp fresh lemon zest

3 tbsp liquid honey

2 tbsp olive oil

1 egg


Measure out your milk and then add the vinegar.  Set aside for 5 minutes till it gets all clotty.  In a large bowl, sift together the dry ingredients, including the rosemary and lemon zest.  Whisk in the egg, clotted milk, honey and olive oil – let sit for a couple minutes while you get your griddle heated up – I like medium-high – not too high where you risk burning the hell out of things, but not too conservatively low that it takes 15 minutes to cook a damn pancake!

If the griddle is hot, start spooning the batter out – make them whatever size you want – I made “medium” ones – about 2 soup spoons full of batter per pancake and this batter made 10 pancakes.

Cook for about 3 minutes per side – easy to tell on the first side because you will get the little bubbles rising to the top – and they will be easy to flip! 

I served these with butter and honey, but you could use whatever syrup you have in the house – I’m thinking lavender honey would have been the bomb on these, but sadly, I did not have 😦


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I’m still getting used to cooking with coconut flour and let me tell you, it’s a bit tricky.  This morning I thought why not bust out some pancakes with it and did some searching on the interweb.  The reviews on pancakes using coconut flour are definitely mixed, but I managed to find a pretty good recipe at Nourishing Days.  The only thing I changed was to add a teaspoon of baking powder because I thought pancakes can always be fluffier!!

The texture is definitely a lot different than normal pancakes and they also take longer to cook too, but the good news story here is that the boys loved them!  This recipe is really good for the gluten-free peeps, as well as people that are on paleo (like my hubby).  I served the pancakes up with a quick mango puree that I made in the food processor  – so delish!!

Coconut Flour Pancakes with Mango Puree:

Pancake Ingredients:

4 eggs, room temperature

1 cup skim milk

2 tsp vanilla extract

1 tbsp liquid honey

1/2 cup coconut flour

1 tsp each baking soda and baking powder

1/2 tsp salt

butter for the griddle

Mango Puree Ingredients:

1 mango, peeled and sliced

4 tbsp freshly squeezed orange juice

2 tbsp sugar or agave nectar


Make the puree first; add all of the ingredients into the food processor and give it a good spin for about a minute or two, until you get the consistency you like.  If you like runnier, then add more orange juice!

For the pancakes, get yourself a large glass bowl.  With a hand mixer, beat the eggs until frothy – about 2 minutes.  Then add in the milk and vanilla.

Next, stir in the dry ingredients and you’re ready to rock the griddle, which by now has been pre-heated to medium and buttered generously!  Spoon out some batter (you’ll notice the consistency is more mealy than regular liquidy ones… like those powdered mashed potatoes!!)  You might also be inclined to flatten them out a bit with the back of your spoon.  Now – muster all your patience and let them go for about 3-4 minutes.

When they’re good and settled, you can flip.  These go a bit darker than a regular pancake so don’t freak out – you didn’t burn them… unless of course, you really did burn them, and in that case they’re probably black.  Anyways, flip away and the second side doesn’t seem to take as long.  The batch made about a dozen pancakes.

Serve with your favourite pancake toppings and watch everyone be so happy!

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