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Ricotta Pancakes

Ingredients
  All purpose flour 1⁄2 Cup (8 tbs)
  Lemon zest 1 Teaspoon
  Walnut 1⁄2 Cup (8 tbs), coarsely chopped
  Baking powder 1 Teaspoon
  Dry cranberries 1⁄3 Cup (5.33 tbs)
  Raisin 1⁄3 Cup (5.33 tbs)
  Ricotta cheese 1 Pound
  Lemon juice 1 Teaspoon
  Sugar 3 Tablespoon
  Eggs 4
  Vanilla extarct 1 Teaspoon
  Coconut oil/Butter 1⁄4 Cup (4 tbs)
Directions

MAKING
1. In a small bowl, combine walnut, cranberries, raisins, flour, lemon zest, and baking powder. Mix.
2. In a separate bowl, add ricotta, eggs, lemon juice, vanilla extract, and sugar. Mix until creamy.
3. Add dry ingredients into wet, and mix to incorporate.
4. Place skillet on medium high heat, and pour 1 tablespoon oil in it.
5. Spoon batter in skillet, and cook pancake for about 2 minutes per side or until golden brown.
6. Fry pancake in batches, and pour oil between batches.

SERVING
7. Serve pancake with maple syrup.

TIPS
You may add any kind of nut as per your choice.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Fusion
Course: 
Dessert
Taste: 
Sweet
Equipment: 
Frying Pan
Dish: 
Pancake
Ingredient: 
Ricotta
Preparation Time: 
20 Minutes
Cook Time: 
15 Minutes
Ready In: 
35 Minutes
Servings: 
6

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