Cranberry Ricotta Pancakes
2 tablespoons concentrated cranberry juice
3/4 cup of whole milk (I have also used half and half and it has worked)
6 tablespoons of unsalted butter (I have also used salted and it has been fine... I just cut the salt in half that the recipe calls for)
2/3 cup ricotta cheese
1 cup all-purpose flour
2 tablespoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup of sugar
1/2 cup of chopped cranberries (I just substitute these with Craisins cut up into smaller pieces)
In a small non-aluminum saucepan, heat the cranberry juice, milk, and butter until the butter is melted. Transfer to a large mixing bowl. Add the eggs one at a time, beating well after each addition. Fold in the ricotta and cool to room temperature.
Combine the flour, baking powder, baking soda, salt, and sugar in a large bowl. Fold in the egg batter until just mixed. Toss the cranberries in a small amount of additional flour and add to the batter. Cover the batter and let it rest 15 minutes.
Heat the surface of the griddle or skillet (I have also used this mix in the waffle maker and it is wonderful as waffles too). Brush with butter or oil. Pour 3 tablespoons of batter per pancake onto the griddle surface. Cook until the edges of the pancake are dry and the surface is covered with small bubbles. Turn the pancake and cook on the remaining side. Serve the pancakes hot with butter and syrup.
Makes 8 to 12 pancakes.
Thanks, Mindi. These look to die for!