Raspberry Ricotta Pancakes
1 cup flour
1 teaspoon baking powder
3/4 teaspoon baking soda
Pinch of salt
1/2 teaspoon ground cinnamon
3 tablespoons sugar
3 tablespoons butter, melted
1/2 cup ricotta cheese
2/3 cup milk
1 egg, lightly beaten
1 teaspoon grated lemon zest
3/4 cup raspberries
In a large bowl, stir together the dry ingredients. In another bowl, combine the
melted butter, ricotta, milk, egg and lemon zest. While stirring, add the milk
mixture to the dry ingredients. Stir just until the ingredients are moistened.
Gently stir in the raspberries.
Lightly grease the griddle and place over moderate heat. When hot (a few drops
of water will jump when they hit the griddle), pour 1/4 cup of batter per
pancake onto the hot griddle. Cook on the first side until they are puffed and
golden and full of bubbles. Turn and cook until cooked through, about 1 minute
more.
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