Ricotta Pancakes with Cranberries and Pine Nuts
- Prep Time 0:10
- Cook Time 0:15
- Estimated Cost $12.50
- 5 Comments
These are some serious pancakes. Calcium-rich ricotta gives them a unique texture and the low-sugar content helps you avoid that post-pancake coma, so common with traditional buttermilk pancakes. I find a little drizzle of honey to be the perfect match to creamy ricotta. Sometimes when I want to switch things up a bit (and bulk up the fiber of this dish), I replace half of the flour with buckwheat flour.
- 2 cups all-purpose flour Pantry
- 2 1/2 teaspoons baking powder Pantry
- 1/2 teaspoon salt Pantry
- 1 egg, slightly beaten $1.50 for 6
- 1 cup milk $1.50 for 1 pint
- 3/4 cup ricotta plus more for garnish $4 for 10 oz.
- 1/2 tsp cinnamon $1.50 for 1 oz.
- 1/8 cup pine nuts $2
- 1/8 cup dried cranberries $2
- 2 tbsp vegetable oil for frying Pantry
- honey (optional) Pantry
Recipe Serves 4
- Combine flour, baking powder, salt and cinnamon in a bowl. Whisk in milk, ricotta and egg. Fold in pine nuts and dried cranberries. The batter should be very thick.
- Heat vegetable oil in one or two large skillets over medium-high heat. Cook the batter in 1/8-cup increments for 1-2 minutes on each side, or until the edges are dry and the tops bubble slightly. Flip and cook the other side until pancakes are golden-brown on each side.
- Serve with a dollop of ricotta on the top and a drizzle of honey.