Tre Stelle® Ricotta Pancakes with Ambrosia Salsa
The added protein of Ricotta will make this your go-to pancake recipe. The ambrosia salsa makes this dish restaurant-style!Prep Time:
15 minutes Ready In:
1 hour or less Serves:
Makes approximately 16-18 – 4” pancakes.
Salsa ½ cup | 125 mL canned mandarin orange segments, drained and chopped ½ cup | 125 mL canned pineapple tidbits, drained ½ banana, peeled and chopped ½ cup | 125 mL shredded coconut ¾ cup | 175 mL miniature marshmallows, sliced in halves 8 maraschino cherries, chopped 2 tbsp maraschino cherry juice or rum liqueur Pancakes 1 cup | 250 mL all purpose flour 2 tsp | 10 mL baking powder pinch salt 1 tsp | 5 mL melted butter 1 cup | 250 mL Tre Stelle® Extra Smooth Ricotta Cheese 1 cup | 250 mL milk 2 eggs, beaten water to thin batter if required
Stir together salsa ingredients and refrigerate until ready to serve. In a medium bowl, combine flour, baking powder and salt. In a separate bowl mix together ricotta, milk and eggs. Slowly pour into flour mixture and stir only until combined, do not over mix. If batter is too thick add teaspoonfuls of water to thin. Heat a non-stick skilled or griddle until a drop of water on the surface sizzles. Using heaping teaspoonfuls place batter onto skillet. Cook until dry around edges and bubbles break on the surface. Turn and cook until golden brown. Serve with ambrosia salsa and syrup if desired