No matter how old I get, pancakes will still be my favorite breakfast food. They are simple and sweet and remind me of Saturday mornings watching cartoons as a kid. Even though there is nothing wrong with plain, unadulterated pancakes, they might be my favorite breakfast food to experiment with. A great foundation to add whatever sorts of flavors I like. And being that it is summer and peaches are in full supply here in the South, it seemed like an obvious choice to me!
This also seemed like the perfect opportunity to try out a ricotta pancake recipe. A ricotta pancake batter is very similar to normal batter, except that part of the milk is replaced with ricotta cheese, making the resulting pancakes very creamy. Once the batter was mixed, I folded diced peaches directly into the it.
The pancakes themselves are creamier than normal pancakes, thanks to the ricotta. But they are still supper fluffy! With the peaches mixed directly into the batter, it ensures that there is a little piece of peach in each bite.
- 1 cup flour
- 1/2 tsp baking powder
- 1 tbsp sugar
- 1/4 tsp cinnamon
- pinch of salt
- 1 cup ricotta
- 3/4 cup milk
- 2 eggs
- 1/2 tsp vanilla
- 1 peach, pitted and diced
- 1 tbsp powdered sugar
- 1/2 tsp cinnamon
- pinch of nutmeg
- Heat a griddle to about 350 degrees.
- In a large bowl, mix together flour, baking powder, sugar, cinnamon, and salt.
- In a small bowl, whisk together ricotta, milk, eggs, and vanilla. Pour mixture into flour mixture and stir until just combined.
- Fold the peaches into the batter so they are evenly incorporated.
- Pour roughly 1/4 to 1/3 cup of the batter on the griddle. Cook until bubbles form on the top, about 2 minutes, of the pancake, then flip. Cook another 1 to 2 minutes.
- Mix together the powdered sugar, cinnamon, and nutmeg in a small bowl. Sprinkle over the pancakes with a wire sieve.