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Recipe for family meals :

Raspberry Ricotta Pancakes

This is one of the recipes which we have been given permission to reproduce by RecipeGoldmine, founded by Linda Roth. It is a big site with a wealth of information and recipes. If you would like to have a look at the website click here.

Have a look at Linda Roth's Biography page to find out why and how she came to set up a huge cooking resource like RecipeGoldmine.


1 C. all-purpose flour
1 tsp. baking powder
3/4 tsp. baking soda
Pinch of salt
1/2 tsp. ground cinnamon
3 T. granulated sugar
3 T. unsalted butter, melted
1/2 C. ricotta cheese
2/3 C. milk
1 egg, lightly beaten
1 tsp. grated lemon zest
3/4 C. raspberries plus a few more for garnish

  • In a large bowl, stir together the dry ingredients. In another bowl, combine the melted butter, ricotta, milk, egg and lemon zest.
  • While stirring, add the milk mixture to the dry ingredients. Stir just until the ingredients are moistened. Gently stir in the raspberries.
  • Lightly grease the griddle and place over moderate heat. When hot (a few drops of water will jump when they hit the griddle), pour 1/4 cup of batter per pancake onto the hot griddle. Cook on the first side until they are puffed and golden and full of bubbles. Turn and cook until cooked through, about 1 minute more.
  • Sprinkle with confectioners' sugar and garnish with fresh raspberries.