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tip
Do not over-mix batter or it will become thin, producing flat, tough pancakes
Ingredients
| 1 – 1/2 cups | all-purpose flour | 375 ml |
| 2 tbsp | sugar | 30 ml |
| 1 tbsp | baking powder | 15 ml |
| 1/2 tsp | salt | 2 ml |
| 1/2 cup | low-fat ricotta cheese | 125 ml |
| 1 cup | milk | 2 |
| 2 | pure vanilla extract | 5 ml |
| 1 tsp | grated lemon zest | 5 ml |
| 2 tbsp | butter | 30 ml |
| 1 cup | thinly sliced, pitted Ontario peaches (approximately one medium-sized peach) | 250 ml |
| Garnish: | ||
|---|---|---|
| sliced peaches for serving | ||
| pure maple syrup, warmed | ||
Directions
In bowl, whisk together flour, sugar, baking powder and salt.
In separate bowl, whisk together ricotta, milk, eggs, vanilla and lemon zest. Add the wet ingredients into the flour mixture, stirring just to combine (batter will be lumpy).
In large skillet, over medium heat, melt two tsp (10 ml) of the butter. Ladle the pancake batter (about 1/4 cup (50 ml) each) into the pan, about three ladles per skillet. Top each pancake with three peach slices. Cook for two to three minutes, or until bubbles appear on the top and the undersides are golden brown. Flip pancakes and cook one minute, or until browned and cooked through. Wipe out the pan and repeat with remaining butter and batter. (Keep cooked pancakes warm in a
200F (93C) oven for up to 20 minutes.)
Serve peach pancakes with sliced peaches and warm pure maple syrup.
Nutritional Info
PER SERVING (3 pancakes without syrup): about 350 cal, 14g pro, 11g total fat (6g sat fat), 50g carb, 2g fiber, 135mg chol, 480mg sodium. %RDI: iron 15%, calcium 30%, vit A 10%,
vit C 4%
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