Recipe for cooking raspberry ricotta pancakes

Breakfast Recipes :: Waffles, Pancakes and French Toast

Raspberry Ricotta Pancakes

1 c. all-purpose flour
1 tsp. baking powder
3/4 tsp. baking soda
Pin. of salt
1/2 tsp. ground cinnamon
3 Tbsp. sugar
3 Tbsp. unsalted melted butter
1/2 c. ricotta cheese
2/3 c. milk
1 egg, lightly beaten
1 tsp. grated lemon zest
3/4 c. raspberries plus a few more for garnish

In a lrg. 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 c. 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 min. more.

Sprinkle with powdered\sugar and garnish with fresh raspberries.