Ricotta-oat-bran pancakes with maple-raspberry sauce

By EdieK

Ingredients

• 2 cups frozen raspberries
• 2 tbsp maple syrup
• 1 cup whole-wheat flour
• 3/4 cup oat bran
• 1/4 cup brown sugar
• 1 tsp baking powder
• 1 tsp baking soda
• 1/4 tsp salt
• 2 eggs
• 1 cup light ricotta, drained
• 1 cup milk
• 1 tsp vanilla
• 5 tbsp safflower oil

Details

Servings 4
Adapted from food.chatelaine.com

Preparation

Step 1

Place raspberries in a sieve set over a bowl. Let stand on the counter to thaw a little. Push berries through sieve using the bottom of a ladle. Discard seeds. Stir maple syrup into raspberry purée.
Stir flour with oat bran, sugar, baking powder, baking soda and salt in a large bowl until mixed. Whisk eggs in a medium-sized bowl. Whisk in ricotta, milk, vanilla and 4 tbsp oil. Make a well in flour mixture. Pour in egg mixture and stir just until blended.
Heat a large non-stick frying pan over medium. Lightly brush with remaining oil as needed. When hot, scoop about 1/4 cup batter into pan. Repeat for each pancake. You should be able to fit 3 or 4 in the pan. Cook until bubbles form on the top, 2 to 3 min. Flip and cook until golden brown, about 2 more min. Reduce heat if pancakes are browning too quickly. Remove to a platter. Cover to keep warm. Repeat with remaining batter. Serve with raspberry sauce.