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
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.