Jolene's Recipe Journal

R is for Raspberry and Ricotta!

This year I'm participating in a bi-weekly challenge with some blogging friends to post recipes using all of the letters in the alphabet.  It can feature a food that begins with the letter of the week or the recipe name can contain the week's letter.

This time around we're hitting the R twice, once for raspberry and once for ricotta! I've had this recipe printed for a while and this was the perfect time to give them a try.

The dry ingredients are pretty much all pantry staples, sugar, salt, baking powder, cinnamon and flour.  I happened to have cake flour on hand from another recipe but you can use all purpose too.

In another bowl, combine together milk, ricotta, 3 egg yolks (set the whites aside), lemon zest, lemon juice and almond extract. (I forgot to get a photo so thanks Canva!)

My guys are tree nut allergic so I decided to use some raspberry flavoring instead. You could also use vanilla or lemon extracts.

Add the wet ingredients to the dry and stir until just moistened. It's very important not to over mix or you'll have dense, heavy pancakes.

Next up, beat the three egg whites until stiff peaks form.  You don't want to over beat them until they dry out though.

Carefully fold the egg whites into the batter, keeping as much air in the mixture as possible. 

Next, stir in the raspberries. My attempt at getting fresh raspberries from my pickup didn't go well, they were mushy and sad so I ended up using the frozen I got as a backup.

I initially added them to the batter whole, but then I broke them up into pieces because they were so large they were affecting how the pancakes were flipping and cooking through.

That worked out much better and it also made for a nicer distribution of raspberry throughout each pancake. I used a large cookie scoop that held about 1/4 cup of batter so that they all came out about the same size.

The recipe does make quite a few, I made 4 to 5" pancakes and got about 22. I served them with a dollop of raspberry yogurt plus a few more berries. They'd be great with whipped cream or maple syrup too.

Thank you again to Wendy for hosting the 2024 Alphabet Challenge and to the other bloggers for sharing their recipes this week! Check them out using the links down below! You can see all of the recipes I've made for the challenge here- Alphabet Challenge 2024

Raspberry Ricotta Pancakes

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Author: Jolene's Recipe Journal

Ingredients

• 1-1/2 cups cake or all-purpose flour
• 1/4 cup sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1 cup milk
• 1 cup ricotta cheese
• 3 large eggs, separated
• 2 teaspoons grated lemon zest
• 3 tablespoons lemon juice
• 1 teaspoon vanilla extract or raspberry flavoring
• 1 cup fresh or frozen raspberries
• Whipped cream, yogurt, maple syrup and additional raspberries, if desired

Instructions

1. In a large bowl, whisk flour, sugar, baking powder, salt and cinnamon. In another bowl, whisk milk, ricotta, egg yolks, lemon zest, lemon juice and extract until blended.
2. Add to dry ingredients, stirring just until moistened. In a clean small bowl, beat egg whites until stiff but not dry. Fold into batter. Gently stir in raspberries.
3. Lightly grease a griddle; heat over medium heat. Pour batter by 1/4 cupfuls onto griddle. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown.
4. Serve with whipped cream, yogurt, syrup and additional raspberries, if desired

Notes

Source: https://www.tasteofhome.com/recipes/lemon-raspberry-ricotta-pancakes/

Recommended Products

OXO Good Grips 2-in-1 Citrus Juicer

Microplane Premium Classic Series Zester Grater

Other recipes you may enjoy:

Lemon Raspberry Crepe Cake

Orange Ricotta Pancakes

Raspberries, lemon, ricotta, pancakes

Breakfast, Brunch, Dessert

American

Created using The Recipes Generator

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