Chef Megan Mitchell

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Buttermilk Pancakes with Whipped Ricotta and Raspberries

  • Serves: 6
  • Complexity: medium
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Buttermilk Pancakes with Whipped Ricotta and Raspberries

Ingredients

  • 2 cups AP flour
  • 2 tbsp. granulated sugar
  • 1 1/2 tsp. baking soda
  • 1 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 2 eggs
  • 2 cups buttermilk
  • 4 tbsp. unsalted butter, melted, plus more for greasing pan
  • 2 cups whole milk ricotta cheese
  • Maple syrup, for the ricotta, raspberries and for drizzling
  • 2 pints raspberries

Directions

  1. Begin by making the pancake batter. In a large bowl combine the flour, sugar, baking soda and powder and salt. Whisk together. In a smaller bowl whisk together the eggs, buttermilk and butter. Add the wet into the dry and whisk together until you no longer see any lumps of flour. Set aside for 10-15 minutes.

  2. While the batter rests make the whipped ricotta and smashed raspberries. In a food processor combine the ricotta and 2 tbsp. of maple syrup. Blend until smooth and creamy. Pour into a bowl and set aside until needed.

  3. In a small bowl combine the raspberries with 1-2 tbsp. maple syrup and smash with a fork. You want the berries to break down but not become a mushy sauce.

  4. Bring a medium sized nonstick skillet up to heat over medium/medium high. Lightly butter the pan and using a 1/3 cup measure pour the pancakes into the pan. Cook 1-2 minutes on the first side or until golden brown and the bubbles on top stop popping. Flip and cook another 1-2 minutes. Place on a sheet tray and keep warm in a low oven.

    Continue with remaining batter.

  5. To serve slather the pancakes with the whipped ricotta, a spoonful of smashed raspberries and a drizzle of maple syrup. Serve immediately.

    Recipe Courtesy of Megan Mitchell

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