- 8
Ingredients
- 8 pancakes or 2 pancakes/serving
- 2 tbsp. part skim ricotta cheese
- 2 tbsp. nutella
- 1 handful sliced almonds (optional)
- 1 1/2 cups King Arthur unbleached white whole wheat flour
- 2 eggs
- 1 cup milk
- 2 tbsp. butter or vegetable oil (we use soy butter or olivio)
- 3/4 tspn. salt
- 2 tspn. baking powder
- 1 tbsp. sugar
- Honey or syrup
Preparation
Step 1
First, whisk the flour, eggs, milk, butter, salt, baking powder and sugar in a mixing bowl until there are no clumps. I'm low tech on baking gadgets so I use a hand whisker. Second, mix in the ricotta cheese and nutella. Stir in the almonds. Third, heat a griddle and when hot, drop a pat of butter or vegetable oil onto the surface. Drop about a 1/4 cup of batter on the middle of the skillet. When the pancake starts to look firm and bubbles a bit on the top, use a spatula to flip. Cook until the other side is browned. Fourth, to keep the pancakes hot while you make a batch, you can either store each pancake on an ovenproof plate in the oven on low heat (~125 degrees) or place a piece of aluminum foil over a plate pressing it down on three sides leaving one side open to slide the pancakes in. Fifth, enjoy with a pat of butter topped by honey or syrup.