Description
A stack of fluffy citrus pancakes bursting with cranberries is the brunch upgrade you didn’t know you needed. These ricotta pancakes taste bakery fresh and come together with simple ingredients.
Ingredients
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1 cup (250g) ricotta cheese
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1 cup (120g) all purpose flour
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2 large eggs
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¾ cup (180ml) milk
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2 tbsp (25g) granulated sugar
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1 cup (110g) fresh or frozen cranberries
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2 tbsp (30g) melted butter
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1 tbsp orange zest
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1 tsp vanilla extract
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1 tsp baking powder
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¼ tsp baking soda
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¼ tsp salt
Instructions
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Whisk flour, baking powder, baking soda, sugar, and salt in a bowl.
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In another bowl mix ricotta, eggs, milk, vanilla, and orange zest until smooth.
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Fold wet ingredients into the dry mixture until just combined.
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Gently fold in the cranberries.
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Heat a skillet over medium low and lightly grease it.
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Pour ¼ cup batter portions and cook until bubbles form and edges set.
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Flip and cook until golden and fluffy.
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Serve warm with maple syrup or toppings of your choice.
- Prep Time: 15 mins
- Cook Time: 25mins