Ingredients with Measurements:
- 1 cup all-purpose flour
- 2 tbsp granulated sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 1 cup ricotta cheese
- 2 large eggs
- 1/2 cup milk
- 1 tsp vanilla extract
- 1 cup diced fresh peaches
- Butter or oil for cooking
Special equipment needed:
- Non-stick skillet or griddle
- Mixing bowls
- Whisk
- Spatula
Step-by-step instructions:
1. In a mixing bowl, whisk together the flour, sugar, baking powder, and salt.
2. In a separate bowl, whisk together the ricotta cheese, eggs, milk, and vanilla extract until smooth.
3. Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
4. Fold in the diced peaches.
5. Heat a non-stick skillet or griddle over medium heat. Add a small amount of butter or oil to the pan.
6. Using a 1/4 cup measuring cup, scoop the batter onto the skillet or griddle. Cook until bubbles form on the surface of the pancake and the edges start to look set, about 2-3 minutes.
7. Flip the pancake and cook for an additional 1-2 minutes, until golden brown.
8. Repeat with the remaining batter, adding more butter or oil to the pan as needed.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
Makes about 10 pancakes
Nutritional information:
Per serving (2 pancakes):
Calories: 290
Fat: 12g
Carbohydrates: 33g
Protein: 12g
Sugar: 11g
Fiber: 1g
Sodium: 300mg
Substitutions for ingredients:
- You can use any type of fruit instead of peaches, such as blueberries, strawberries, or raspberries.
- You can use almond milk or soy milk instead of regular milk.
- You can use Greek yogurt instead of ricotta cheese.
Variations:
- Add a tablespoon of lemon zest to the batter for a citrusy twist.
- Top the pancakes with whipped cream and additional diced peaches.
- Add a teaspoon of cinnamon to the batter for a warm, spicy flavor.
Tips and tricks:
- Do not overmix the batter, as this can result in tough pancakes.
- Use a non-stick skillet or griddle to prevent the pancakes from sticking.
- Keep the cooked pancakes warm in a 200°F oven while you finish cooking the rest of the batter.
Storage instructions:
Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the pancakes in a toaster or toaster oven until heated through.
Presentation ideas:
Stack the pancakes on a plate and top with a dollop of whipped cream and a few slices of fresh peaches.
Garnishes:
Whipped cream, fresh fruit, powdered sugar
Pairings:
Coffee, tea, orange juice
Suggested side dishes:
Bacon, sausage, scrambled eggs
Troubleshooting advice:
- If the pancakes are too thick, add a splash of milk to the batter to thin it out.
- If the pancakes are too thin, add a tablespoon of flour to the batter to thicken it up.
Food safety advice:
- Make sure to cook the pancakes until they are fully cooked and golden brown.
- Store leftover pancakes in the refrigerator and consume within 3 days.
Food history:
Pancakes have been a popular breakfast food for centuries, with variations found in many cultures around the world. The addition of ricotta cheese and fresh peaches gives this classic dish a modern twist.
Flavor profiles:
Sweet, creamy, fruity
Serving suggestions:
Serve the pancakes with a side of bacon or sausage for a hearty breakfast.
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