Ricotta and Cranberries Pancakes

I found this recipe when I was looking to use some leftover ricotta. It tastes more like French toast, but I’ll call it a pancake for lack of a better word. The light, fluffy texture is closer to that of an omelet, but cranberry omelet sounds too weird …

I ate one of them as a late breakfast, but for a weekday morning half a pancake it with some fruits was more than enough. It does keep for about a week in the fridge though so you don’t need to eat everything right away.


Ingredients (Yield : 3 big pancakes)

1/3 cup of flour
1 1/2 tablespoon of sugar
2 teaspoons of baking powder
2 eggs
1 cup of ricotta cheese
1 cup of frozen cranberries, chopped


  • In a bowl, mix together the flour, sugar and baking powder. Stir in the eggs,ricotta and chopped cranberries.
  • Pour 1/2 cup of batter in a hot pan and cook, turning the pancake when the top starts to bubble and the bottom is brown. It will brown pretty fast but don’t worry, it won’t taste burnt.

You may also like...

Leave a Reply

Your email address will not be published. Required fields are marked *