Ricotta Vanilla Pancakes

Let me just start off by telling you how difficult it is to concentrate when there are Nerf guns shoot darts all over the living room....it is even more difficult to stay out of it when you have your own Nerf gun!! 

OK, with that out of the way, I can now talk about food. Pancakes.  Ricotta pancakes to be precise. I found a lovely looking ricotta pancake recipe here at Liv Life for blueberry ricotta pancakes...they really look fabulous, as does her other blog entries.  I didn't have any lemons or blueberries on hand, or the spelt flour so I needed to adapt and experiment a little.  When making pancakes of any sort in this house, I also must double the recipe....hungry  teen....

Since I did not have any blueberries on hand to make the scrumptious sauce, I served the pancakes with some fresh fruit, bacon and maple syrup!!

Ricotta Pancakes

 Adapted from Liv Life

Print recipe

1 cup flour

½ cup whole wheat flour

2 tbsp ground flax seed

2 tsp baking powder

½ tsp baking soda

Healthy grating of nutmeg

1 vanilla bean, split and scraped

1 tbsp vanilla extract

1 ½ cups low fat ricotta

4 eggs

1 cup buttermilk (or 1 tbsp lemon juice with enough milk to make 1 cup)

In a large bowl, mix together the dry ingredients, set aside.

This photo is missing the flax, it was a last minute addition that worked beautifully!

 In another bowl, thoroughly mix together the wet ingredients.  This is your chance to mix the wet ingredients all together and make sure the vanilla bean seeds are well mixed in.

Split and scrape the vanilla bean, make sure all of those little beadlettes of vanilla goodness go into the we mixture.

Combine the wet and dry ingredients and mix until just combined...the fewer turns of the spoon, the better.

 Heat a skillet or non stick pan, grease lightly with a brush of oil or melted butter.

Scoop ¼ cup of batter onto the skillet.  Let the pancakes cook until bubbles form on the tops and they appear dry on the edges.

Flip the pancakes and cook a few minutes more until browned.

Move cooked pancakes to a foil lined dish to keep warm until you have finished cooking all the pancakes.

Serve with fresh fruit and maple syrup.

 Until next time, stay warm and eat well!