Wednesday, February 29, 2012

Fergie's Whole Wheat Ricotta Pancakes

I don't know if you have noticed but my family is a bit obsessed with good pancakes.  I am always on a quest for the ultimate pancake.  I stopped using boxed mix years ago when I read an article about deadly bacteria in mixes.  I love making them from scratch because I control what goes in that bowl! Whole Wheat pancakes tend to be dry and frankly a bit boring.  These came out amazing... the ricotta cheese really makes them pot!  They are wonderful, fluffy and creamy! 

1 1/2 Cups Organic Whole Wheat Flour 
1 1/2 Cups Organic Bread Flour 
1 1/2 Teaspoons Baking Powder 
1 1/2 Teaspoons Baking Soda
1 Teaspoon Kosher Salt 
1 Teaspoon Cinnamon
 2 Tablespoons Vanilla
3 Tablespoons Sugar
1/2 Cup Ricotta Cheese
2 Eggs
1/4 Cup Vegetable Oil
1 1/2 - 2 Cups Skim Milk (or any milk alternative, if using
soy or almond use half milk and half water, soy and almond tend to be on the thick side)
Oil for cooking 

Combine the flours, baking soda, baking powder, salt, sugar, cinnamon and vanilla. 

Add the ricotta, oil, and eggs.  Begin to whisk in the milk... don't use all the milk unless you need to.

You want to end up with a nice thick pancake batter.  Allow to rest for at least 10 minutes before using. 

Heat the pan/griddle with a bit of oil and cook until bubbly... 

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.