Heart-Shaped Ricotta Pancakes
Create a romantic breakfast your sweetheart will adore with these light and fluffy Heart-Shaped Ricotta Pancakes using a simple cookie cutter. Whether you’re enjoying a quiet morning or hosting a festive gathering, these pancakes are the perfect way to start your Valentine’s Day!
Equipment
- heart cookie cutter
Ingredients
- 2 cups all-purpose flour
- 1/4 cup sugar
- 2 tsp baking powder
- 1/4 tsp baking soda
- pinch of salt
- 1 cup ricotta
- 1 cup milk
- 3 eggs
- 1 tsp vanilla extract
- 1 tbsp butter melted
For Serving
- powdered sugar
- fresh fruit (like strawberries or cherries)
- maple syrup
Instructions
- In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda and salt.
- In a medium mixing bowl, whisk together ricotta, milk, eggs, vanilla extract and butter. Pour wet ingredients into bowl of dry ingredients and whisk until fully combined. (Batter will be a little lumpy.)
- Heat a large, well-oiled skillet over medium heat. Make sure to fully greased cookie cutter and add it to the pan.
- Fill cookie cutter with batter, about 1/4-inch tall. Cover and cook for about three minutes or until bottom is golden brown and top is bubbling. Quickly remove cookie cutter, flip pancake and cover. Continue to cook for another minute or until side facing down is golden as well. Remove from heat and cut off any extra batter around the heart shape.
- Repeat until batter is used up, make sure to oil pan and cookie cutter for each new pancake. (Yields about 10-12 pancakes.)
- Serve warm and top with powdered sugar, fresh fruit and maple syrup.