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Raspberry Ricotta Pancakes
Add some fun colour to pancake batter with fresh raspberries and Cranberry Raspberry Cocktail for a delicious brunch idea
Ingredients
- 1/2 cup (125 mL) Tropicana® Cranberry Raspberry Cocktail
- 1 cup (250 mL) raspberries, divided
- 1 1/2 cups (375 mL) all‑purpose flour
- 2 tbsp (30 mL) granulated sugar
- 1 tsp (5 mL) baking powder
- 1/2 tsp (2 mL) baking soda
- 1/4 tsp (1 mL) salt
- 1/3 cup (75 mL) milk
- 1 egg
- 1/4 cup (60 mL) melted butter (approx.)
- 1/2 cup (125 mL) smooth ricotta cheese
- 1/2 cup (125 mL) plain Greek yogurt
- 3 tbsp (45 mL) maple syrup
How to make it
- In blender or food processor, purée raspberry cocktail with 3/4 cup (175 mL) raspberries until smooth; set aside.
- Whisk together flour, sugar, baking powder, baking soda and salt. In separate bowl, whisk together milk, egg, 2 tbsp (30 mL) melted butter and ricotta cheese; fold in flour mixture and stir in raspberry mixture.
- Heat skillet over medium heat; brush with some of the remaining melted butter. Using 1/4 cup (60 mL) per pancake, pour batter into pan; cook for 1 to 2 minutes or until bubbles appear on top. Turn and cook until golden on the bottom. Repeat with remaining batter, adding more butter as needed.
- Stir yogurt with maple syrup; spoon over pancakes and top with remaining raspberries.
Nutrition
Serving Size: 242 g
| Amount per serving % Daily Value | |||||
|---|---|---|---|---|---|
| Calories | 470 | ||||
| Calories from Fat | 150 | ||||
| Total Fat | 17 g | ||||
| Saturated Fat | 10 g | 50 % | |||
| Trans Fat | 0.5 mg | ||||
| Cholesterol | 90 mg | 30 % | |||
| Sodium | 590 mg | 25 % | |||
| Total Carbohydrate | 65 g | 22 % | |||
| Dietary Fiber | 3 g | 12 % | |||
| Sugars | 19 g | ||||
| Protein | 14 g | ||||
| Vitamin A | 15 % | ||||
| Vitamin C | 25 % | ||||
| Calcium | 25 % | ||||
| Iron | 15 % | ||||