Ricotta Pancakes with Cinnamon and Poppy Seeds
Preparation Time: 10 minutes. Total Time: 35 minutes. Yield: 8 servings.
⏱️ Prep: 10 min🍳 Cook: 25 min🍽️ Makes 8
Ingredients
| 2 cup | 480 ml | all-purpose flour, sifted |
| 2 tsp | 10 ml | baking powder |
| 1 tsp | 5 ml | baking soda |
| 2 tbsp | 30 ml | white sugar |
| 1 tsp | 5 ml | cinnamon, ground |
| 2 tbsp | 30 ml | poppy seeds |
| 1 cup | 240 ml | buttermilk |
| 1 | medium egg, lightly beaten | |
| 1/2 cup | 120 ml | ricotta cheese |
| to taste | cooking oil spray | |
| to serve | honey, to serve |
Instructions
Preparation Time: 10 minutes. Total Time: 35 minutes. Yield: 8 servings.
- In a bowl, combine the flour, baking powder, baking soda, sugar, cinnamon, and poppy seeds. Make a well in the center.
- Add the milk, egg, and ricotta cheese. Use a wooden spoon to stir all the ingredients until just combined (do not overmix).
- Spray a non-stick pan with oil spray, and place over medium flame. Scoop about 1/4 cup of pancake mixture onto the pan and lightly swirl to form round cakes.
- Cook it for 2 minutes or until small bubbles start to pop. Turn it over to cook the other side for another 1 to 2 minutes or until cooked through. Transfer to a plate and cover to keep warm with a kitchen towel. Repeat process with the remaining batter, spraying oil to your pan if needed.
- Divide the pancakes among individual plates. Drizzle with honey. Serve and enjoy.