Whole Wheat Ricotta Pancakes With Citrus Buttered ... |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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A twist to combine the nuttiness of whole wheat pancakes and the tenderness of those made with ricotta. The honey syrup comes together in a snap and adds just the right flavor and sweetness to this slightly savory breakfast treat! Read more ! Ingredients:
2 cups whole wheat flour |
2t baking powder |
1/2t salt |
1/4t fresh nutmeg, grated |
4 eggs |
1 1/2 cups ricotta cheese, strained well, if not the 'dry' variety |
1 1/2 cups buttermilk |
2t honey |
1t vanilla |
shortening, bacon grease, butter or oil for griddle, if desired |
for citrus buttered honey syrup |
1 1/2 cups honey |
2t fresh lemon or 3t fresh orange juice(i used orange, but lemon is great with ricotta, so your choice) |
4t butter |
2t lemon or orange zest |
Directions:
1. In medium bowl, combine all dry ingredients and mix with fork.
2. In another medium bowl, whisk eggs until slightly foaming and bubbly around the edges.
3. fold in cheese, vanilla and honey then add buttermilk and combine well.
4. Slowly add liquid ingredients to dry ingredients and fold to mix until JUST combined.
5. Cook on prepared, hot griddle(medium heat for no stick, but you can cook on a lower heat if using cast iron, like I do) until bubbling on the edges, about 3 minutes or so, then flip, and cook another 2-3, until done.
6. For Syrup
7. Heat honey, juice and butter over medium heat, in small, heavy saucepan, to boil. Immediately reduce heat to very low and simmer about 10 minutes, just to reduce slightly. (do not over heat or over cook, or you will make candy ;)
8. Add zest and stir. Let cool slightly before serving over pancakes.
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