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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

  1. In blender or food processor, purée raspberry cocktail with 3/4 cup (175 mL) raspberries until smooth; set aside.
  2. 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.
  3. 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.
  4. 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 Fat150
Total Fat 17 g
Saturated Fat10 g50 %
Trans Fat0.5 mg
Cholesterol 90 mg30 %
Sodium 590 mg25 %
Total Carbohydrate 65 g22 %
Dietary Fiber3 g12 %
Sugars 19 g
Protein 14 g
Vitamin A 15 %
Vitamin C 25 %
Calcium 25 %
Iron 15 %