Whole Wheat Spiced Ricotta Pancakes

November 13, 2016

Pancakes are a regular breakfast around here. When Aaron is home some weekends, Mairead often puts in a request for these round buttery cakes. Partly so she can pull up a chair and get her hands dirty, but also because she knows there is likely a side of bacon coming with it if Dad is cooking. But it’s also one of those foods where Mai will actually sit at the table for an entire meal so I’m happy to fulfill her craving when requested.

One summer while attending university I worked as a breakfast cook in a family restaurant. I did not have much cooking experience before this and although this is a little embarrassing to admit, I had my 9 year old brother show me how to fry an egg the night before my first shift. I’d like to think I’ve come a long way!

Anyway, it being a breakfast menu, pancakes were a regular order and despite my boss repetitively telling me to stop making the pancakes so big I just couldn’t. They took up the entire plate every time. Until one day a very hungry trucker stopped in for breakfast and ordered himself some pancakes. My boss came back with his empty plate with rave reviews of my giant pancakes and insisted I make them like this from now on. The lesson learned here; don’t tell me how to cook pancakes!

I’ll admit I may not make them as large anymore, only because it’s just too filling, but these whole wheat spiced ricotta pancakes will catch your taste buds by surprise. Although they look pretty simple they are full of flavor and will fill your kitchen with a pleasant aroma. If you want to enjoy the flavors of these pancakes without any extra sweetness you could always add a spoonful of whipped cream on top and a few berries to brighten up your plate although we’re not afraid of maple syrup around here. Enjoy!

Whole Wheat Spiced Ricotta Pancakes
*Makes 6 pancakes

Ingredients

1 cup whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/4 cup sugar
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1 egg
1 cup milk
1/2 cup ricotta cheese
1 tsp vanilla
a dollop of butter

Directions

In a large bowl, whisk together flour, baking powder, baking soda, sugar, cinnamon, nutmeg, and ginger.

In a separate bowl, beat egg with milk, ricotta and vanilla.

Combine the egg mixture with dry ingredients and mix well.

Set your skillet or griddle to medium heat and melt the butter in the pan. Add scoops of batter (about 1/3 cup) and cook until little bubbles begin to form on top, about 3 minutes. Flip and cook for another 2 minutes.

Serve hot with your favorite fruit and of course don’t skimp out on the maple syrup! Enjoy 🙂