for breakfast OR a light and delicious breakfast for dinner.
I was anxious to try this recipe for ricotta pancakes when the tagline said they were light and fluffy.
Since I was making breakfast for dinner I wanted something that would be filling but of course it needed to be light. This recipe hit all the marks.
I always make pancake batter from scratch – when I say always I mean always ever since my daughters were toddlers.
There was that one nasty rainy day the girls wanted pancakes and I didn’t have any pancake mix left. I didn’t want to take them out in the nasty weather just to buy pancake mix so my trusty Good Housekeeping recipe book came to the rescue.
My lesson on that day decades ago was homemade pancake batter is easy to make, less expensive, and they taste so much better without the artificial ingredients.
Back then cookbooks were your friends since computers and the internet were not even on the radar yet. Today, there are so many different pancake recipes out there in blogsphere it’s just a matter of finding one that fits in with your pantry ingredients and suits your taste or diet.
Fresh fruit is always delicious on pancakes. It’s our favorite though not always a hit with the kids. They like their pancakes plain with lots of syrup and chocolate chips, fruit not so much.
I like to use an assortment of fresh berries but today I only had strawberries. While the pancake batter was resting for a few minutes I cut up the strawberries in a small bowl, added a little sugar – I used Monk Fruit today for this recipe – gave it a quick stir to cover all the berries and added just a squeeze of fresh lemon juice.
Let the berries sit for 15 minutes or so, the sugar will soften the berries to just the right consistency and it also makes a light syrupy sauce. I splurged and added a teaspoon of brandy and grated orange peel – leave out the brandy for a kid friendly version and you can just add in the juice from the half the orange.
This pancake recipe is adapted from a ricotta pancake recipe on BHG.com.
- 1 1/12 cups AP flour
- 1/2 cup cornmeal
- 2 tables. sugar (I used monk fruit)
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 1/4 cup buttermilk
- 1/2 cup ricotta
- 2 eggs
- To a large bowl add the dry ingredients, flour, cornmeal, sugar, baking powder, baking soda, salt and whisk together to combine.
- In a medium bowl whisk together the buttermilk, ricotta and eggs. Add this to the dry ingredients and stir just until well combined.
- Preheat your griddle pan and add ¼ to ⅓ cup of batter. Cook until top is bubbling and turn over. Cook until lightly browned.
- Keep they on a foil lined sheet pan in a 200 degree oven until all are cooked.
- Serve with your favorite fruit toppings.
These light and fluffy ricotta pancakes are great to make for a special brunch. With the changing weather it’s nice to have brunch on the patio. You can prepare these in advance and then keep them warm in a 200 degree oven.
When I make pancakes I often make a double batch so that I can freeze the leftovers.
Take them out of the freezer whenever you want a snack or a quick breakfast. Just pop them in the toaster or in a preheated oven for a minute or two and your pancakes are ready to enjoy.
For other brunch ideas you might enjoy: