Brunch: Raspberry Ricotta Pancakes

Erin: As Sam and I are waiting out Hurricane Irene, I thought it would be a great time to try out some new brunch recipes. Rasperry Ricotta Pancakes are awesome! They are light and give the traditional pancake a bit of a fruity twist. Try them!

The picture is not great and they do not come out very pretty, but they are really good!



What you'll need
- 1 lemon
- 1 pint of frozen or fresh raspberries (thawed)
-1/2 cup of sugar, plus 1 Tbs.
-2 cups all-purpose flour
-1/4 tsp. salt
-1 Tbs. baking powder
-1 cup part-skim ricotta cheese
-1 1/4 cups milk
-4 large eggs
-maple syrup for serving

What to do:
1. Working over a small bowl, use a box grater to grate the zest of a lemon
2. Add raspberries to the bowl with the lemon zest. Stir in 1/3 cup of sugar, gently crushing the raspberries with a wooden spoon. Set aside to macerate while making the batter
3. In a medium bowl, combine flour, salt, 1 tablespoon sugar and baking powder. In another bowl, beat the ricotta with the milk and eggs. Add the ricotta mixture to the flour mixture and stir until combined. Let the batter sit for 10 minutes. Gently fold in the raspberries with their juices
4. Heat a large skillet over low heat and melt 1/2 teaspoon butter. Spoon about 1/4 cup of batter into the skillet
5. Cook until the bottom is golden brown and bubbles on the surface begin to break. Flip and cook for 2 minutes longer

I served the pancakes with maple syrup, scrambled eggs and mimosas! Delish!


TIP
-For extra fluffy pancakes, separate the whites and the yolks of the egg and just add the yolks when the recipe calls for eggs. Then beat the whites until stiff peaks form. Gently fold them into the batter at the end, right after you add the raspberries!

Sam enjoying brunch!