Ricotta Pancakes for Shrove Tuesday!
Happy Pancake Day Everyone!
I hope you all had a fabulous day today. If you didn’t already know, today is Pancake Day/ Fat Tuesday/ Shrove Tuesday. Traditionally it is the day to get rid of butter and fats before Ash Wednesday. But even if you don’t celebrate the holiday, it can be just as fun jumping in to make a delicious batch of pancakes. In general I’m not a huge fan of pancakes. Often times they feel heavy on my tummy. So, I decided to test out this ricotta cheese pancake recipe and wow was it good!
These pancakes are light, fluffy, and melt-in-your- mouth delicious. The family and I had so much fun making pancakes tonight. So much so, in fact, that we turned our cooking session into an impromptu session of cutthroat kitchen… Noob Chef style. We had all come up with our own designs to taste test and rate each other. I went for ricotta pancakes with fruit and a sugar-free syrup. Mr. Noob Chef took pancake batter and coated bacon and cream cheese to make fried pancake dumplings. (They were delicious!) And the Noob Chef Jr. made a pancake Christmas tree with a banana star on top.
We were laughing until our sides hurt as we had a pancake flipping game, and we wrapped up the night with a silly poem reading about different types of eggs. I hope you all enjoy this wonderful breakfast recipe as much as I do, and as always… keep on cooking ❤
Yields: 16 pancakes
- 2 cups water
- 1/3 cup sugar
- 1/3 cup honey
- 1 1/2 teaspoons vanilla extract
- 2 cups pancake and waffle mix (recommended: Krusteaz)
- 1 cup whole milk ricotta cheese
- 2/3 cup frozen blueberries
- Melted butter
Stir 1/3 cup of water and sugar in a small saucepan over medium heat until the sugar dissolves, about 5 minutes. Stir in the honey. Set aside and keep the honey syrup warm.
Using a rubber spatula, stir the remaining 1 2/3 cups of water and vanilla in a large bowl. Add the pancake mix and stir just until moistened but still lumpy. Stir in the ricotta into the pancake mixture, then stir gently to incorporate the ricotta but maintain a lumpy batter. Fold in the blueberries.
Heat a griddle over medium heat. Brush with the melted butter. Working in batches, spoon 1/4 cup of batter onto the griddle for each pancake. Cook until golden brown, about 3 minutes per side. Serve with the honey syrup.