Description
Fluffy pancakes with a tangy cranberry twist and creamy ricotta for a delightful breakfast.
Ingredients
- 1 cup all-purpose flour
- 1 tbsp sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup ricotta cheese
- 1/2 cup milk
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup fresh cranberries, chopped
- 1 tbsp butter, melted
Instructions
- Whisk flour, sugar, baking powder, baking soda, and salt in a bowl.
- In another bowl, mix ricotta, milk, eggs, and vanilla.
- Combine wet and dry ingredients until just blended.
- Fold in cranberries.
- Heat a skillet over medium heat and brush with melted butter.
- Pour 1/4 cup batter per pancake and cook until bubbles form.
- Flip and cook until golden brown.
- Serve warm with maple syrup.
Notes
- Use fresh cranberries for best flavor.
- Do not overmix the batter to keep pancakes fluffy.
- Adjust sugar to taste if cranberries are too tart.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Breakfast
- Method: Stovetop
- Cuisine: American