Ricotta Pancakes from Sunny Point Cafe

Ruel and I went to Asheville, NC for our honeymoon and one of the things we enjoyed doing while there was visiting restaurants. We've enjoyed cooking together from the beginning of our relationship and both share a love for good food. We visited a great breakfast place in Asheville called Sunny Point Cafe and bought their cookbook as a memento.

I made these pancakes a few mornings ago and they were incredibly simple to make and really good!! They are light and fluffy in texture and cook really quickly.

 

Ricotta Pancakes:

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

2 tablespoons sugar

6 tablespoons(2/3 stick) unsalted butter, melted and cooled

1 cup ricotta cheese

1 1/2 cups milk

1 large egg

1/4 teaspoon vanilla extract

pinch of nutmeg

canola oil for brushing on the griddle

1. Sift flour, baking powder, baking soda, salt, and sugar into a large mixing bowl.

2. Whisk together butter, ricotta, milk, egg, vanilla, and nutmeg in a medium bowl.

3. Make a well in the center of the dry ingredients and pour in the ricotta mixture. Stir together with a wooden spoon until just combined. Batter should look lumpy. Do not over mix.

4. Place a griddle or large saute pan over medium-high heat. Lightly coat the griddle or pan with canola oil and once hot, ladle 1/4 cup batter onto griddle for each cake. Once bubbles appear, gently turn the cakes and cook on the other side until lightly browned. Serve hot off the griddle with warm maple syrup and fresh fruit.

Makes approximately 18 cakes, serving 5-6 people.

***You can easily make the batter and then refrigerate the rest and use other mornings.