Here’s a topic that has come up a lot around our dinner table lately, Snapchat. Do you snap? Well, I do. I am officially eating my own words about how much I disliked Snapchat and how I didn’t get it. Thanks to a little gentle nudging and an in-person tutorial (with cocktail in hand) from one of my friends I am Snapping little videos and loving it!
Anyways, to my point – if you follow us on Snapchat ( I’m beardandbonnet if you’re curious! ) you would have seen the fruit bandit whip up a batch of gloriously fluffy, mixed berry ricotta pancakes a few weeks ago. That boy blew my mind, he whipped egg whites like a pro, he mixed and measured ingredients and he helped me keep an eye on them as they cooked on the griddle. Then, he slapped a few fresh berries on top and drenched them in maple syrup. He really does have good taste for a 5 year old!
I love how sure of himself he has become in the kitchen. He has no fear, he just knows what he thinks will taste good and goes with it. His pancakes were perfection! They were full of luscious berries literally bursting into the pancakes and the ricotta and whipped egg whites give the pancakes a swoon worthy, custard-y like texture that we just cannot get enough of. Maybe the best part about these pancakes, besides the taste, is that you can make a big batch on the weekend, let them cool in a single layer then wrap and store them in the fridge for fast, decadent breakfasts all week long!Print
Berries not in season in your area yet? Substitute the strawberries and raspberries for equal amounts mashed banana or the zest of 1 large orange plus 2 tablespoons freshly squeezed orange juice.
- 1 cup whole milk ricotta
- 1 cup gluten free all purpose flour
- 1/2 teaspoon baking powder
- 1 1/2 tablespoons sugar
- 1/8 teaspoon kosher salt
- 3/4 cup milk
- 2 eggs separated
- 1 teaspoon Tahitian vanilla extract
- 1/2 cup finely chopped strawberries
- 1/2 cup raspberries
- warm maple syrup
- fresh berries
- If your ricotta is really watery, place it in a fine mesh strainer and drain off the excess liquid about 30 minutes before cooking. If the ricotta is dry you can skip this step.
- Whisk together the gluten free flour, baking powder, sugar, and salt in a small bowl. Combine the ricotta, milk, egg yolks, and vanilla in a separate, larger mixing bowl. Add the dry ingredients to the wet ingredients, stirring gently until just combined.
- Beat the egg whites with a handheld electric mixer until stiff. Stir a small scoop of the egg whites into the pancake batter to lighten the batter, then fold in the remaining whites, strawberries and raspberries with a spatula.
- Heat a griddle or non-stick skillet over medium-high heat. Melt a small bit of butter in the pan, just enough to coat the surface. Pour batter onto the hot griddle by the 1/3 cup full at a time. Cook the pancakes for about 3 or 4 minutes, until the undersides are golden and you see a few bubbles popping through the pancakes. Flip the pancakes and cook another 2 to 3 minutes, until golden. Repeat with the remaining batter.
- Serve the pancakes immediately, with warm maple syrup and fresh berries.
Adapted from The Kitchn