Peach Ricotta Pancakes
Each pancake is garnished with three slices of fresh peaches, offering a sweet flavour to every bite. To reduce prep time, combine the wet ingredients the night before, store in the refrigerator and combine with the dry ingredients in the morning.
1-1/2 cups (375 mL) all-purpose flour
2 tbsp (30 mL) sugar
1 tbsp (15 mL) baking powder
1/2 tsp (2 mL) salt
1/2 cup (125 mL) low-fat ricotta cheese
1 cup (250 mL) milk
2 eggs
1 tsp (5 mL) vanilla extract
1 tsp (5 mL) grated lemon zest
2 tbsp (30 mL) butter
1 cup (250 mL) thinly sliced and pitted peaches (about 1 peach)
Garnish:
Sliced peaches for serving
Maple syrup, warmed if desired
In bowl, whisk together flour, sugar, baking powder and salt.
In separate bowl, whisk together ricotta, milk, eggs, vanilla and lemon zest. Add the wet ingredients into the flour mixture, stirring just to combine (batter will be lumpy).
In large skillet, over medium heat, melt 2 tsp (10 mL) of the butter. Ladle the pancake batter (about 1/4 cup (50 mL) each) into the pan, about 3 ladles per skillet. Top each pancake with 3 peach slices. Cook for 2 to 3 minutes, or until bubbles appear on the top and the undersides are golden brown. Flip pancakes and cook one minute, or until browned and cooked through. Wipe out the pan and repeat with remaining butter and batter. (Keep cooked pancakes warm in a 200F (93C) oven for up to 20 minutes.)
Serve peach pancakes with sliced peaches and warm pure maple syrup.
Makes 4 servings (12 pancakes).
Tip: Do not overmix batter or it will become thin, producing flat, tough pancakes.
PER SERVING (3 pancakes without syrup): about 350 cal, 14g pro, 11g total fat (6g sat fat), 50g carb, 2g fibre, 135mg chol, 480mg sodium. %RDI: iron 15%, calcium 30%, vit A 10%, vit C 4%
