Description
Roasted Cherry Ricotta Pancakes are a delightful brunch treat that combines fluffy pancakes with sweet, caramelized roasted cherries and creamy ricotta. Perfect for lazy Sundays or special occasions, these pancakes bring warmth and joy to your breakfast table. Each bite bursts with flavor, making them an experience worth savoring.
Ingredients
Scale
- 1 cup fresh cherries, pitted and halved
- 1 tablespoon sugar (for roasting)
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon sugar (for batter)
- 1 cup ricotta cheese
- 2 large eggs
- ? cup whole milk
- 1 teaspoon vanilla extract
- Butter or oil (for cooking)
Instructions
- Preheat the oven to 400?F (200?C) and line a baking sheet with parchment paper.
- Place halved cherries cut-side down on the baking sheet, sprinkle with sugar, and roast for 15-20 minutes until bubbly and caramelized.
- In a bowl, mix flour, baking powder, and sugar. In another bowl, whisk ricotta, eggs, milk, and vanilla until smooth. Combine wet and dry ingredients without overmixing.
- Heat a nonstick skillet over medium heat and grease it lightly. Pour in about half a cup of batter per pancake; cook until bubbles form (3-4 minutes), then flip and cook until golden brown.
- Serve pancakes topped with roasted cherries and drizzle with maple syrup or honey.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pancake (70g)
- Calories: 205
- Sugar: 7g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 70mg