Description
Cherry ricotta pancakes are a delightful twist on the classic pancake, combining creamy ricotta cheese with sweet, tart cherries for a fluffy and moist breakfast treat.
Ingredients
- All-purpose flour: 1 cup (120 grams)
- Ricotta cheese: 1 cup (250 grams)
- Eggs: 2 large eggs
- Milk: 1/2 cup (120 milliliters)
- Sugar: 2 tablespoons (25 grams)
- Baking powder: 2 teaspoons (8 grams)
- Vanilla extract: 1 teaspoon (5 milliliters)
- Fresh cherries: 1 cup, pitted and halved (about 150 grams)
- Butter or oil: for cooking
Instructions
- In a large mixing bowl, combine the all-purpose flour, baking powder, and sugar.
- In another bowl, whisk together the ricotta cheese, eggs, milk, and vanilla extract until smooth.
- Pour the ricotta mixture into the bowl with the dry ingredients and gently fold together.
- Preheat a non-stick skillet or griddle over medium heat and coat with butter or oil.
- Pour about 1/4 cup of batter onto the skillet for each pancake and cook until bubbles form, about 3-4 minutes.
- Flip the pancakes and cook for an additional 2-3 minutes until golden brown.
- Transfer pancakes to a plate and cover with a kitchen towel to keep warm.
- Serve warm with toppings like maple syrup or cherry compote.
Notes
- Avoid overmixing the batter to keep pancakes fluffy.
- Preheat the skillet properly for even cooking.
- Use about 1/4 cup of batter for each pancake.
- Keep cooked pancakes warm under a kitchen towel.
Nutrition
- Serving Size: 1 pancake
- Calories: 180
- Sugar: 5g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 50mg
Keywords: Cherry Ricotta Pancakes, Breakfast, Pancake Recipe, Cherry Recipe