I made these pancakes on a weekend when I wanted breakfast to feel special without being complicated. Ricotta cheese folded into the batter with fennel seeds, flour, sugar, baking powder, baking soda, salt, milk, melted butter, and egg yolks. Egg whites beaten to stiff peaks and folded in separately. A spoonful of Bonne Maman Strawberry Preserves hidden inside each pancake, covered with more batter, and cooked on a skillet until golden.
The ricotta makes the pancakes thick and custardy inside. The fennel seeds are an unusual addition that tastes like licorice at the edges of each bite, warm and slightly sweet. You cut into a pancake expecting a standard stack and find a pocket of warm strawberry preserves in the centre. The egg whites make them lighter than they look. A keeper for the weekend rotation.
Tips for Making Strawberry Ricotta Fennel Pancakes
Beat the egg whites separately and fold in
Separate two eggs. Whisk the yolks into the wet ingredients. Beat the whites to stiff peaks in a clean bowl. Fold the whites into the finished batter gently.
This step is what makes the pancakes light. Skipping it produces dense, heavy ricotta pancakes.
Hide the preserves inside each pancake
Pour a quarter cup of batter onto the skillet. Add a spoonful of Bonne Maman Strawberry Preserves in the centre. Cover with a little more batter.
The preserves melt during cooking and create a pocket of warm jam. If you put them on top, they burn on the skillet.
Strawberry Ricotta Fennel Pancakes
- Total Time: 35 minutes
- Yield: Serves 4
Description
These fluffy pancakes are infused with fennel and ricotta, and are deliciously stuffed with sweet strawberry preserves.
Ingredients
- 1 cup ricotta cheese
- 1 tablespoon fennel seeds
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs, separated
- 1 1/2 cups milk
- 1/4 cup melted butter
- Bonne Maman Strawberry Preserves
Instructions
- In a large bowl, mix together flour, sugar, fennel seeds, baking powder, baking soda, and salt.
- In another bowl, whisk together ricotta, milk, egg yolks, and melted butter.
- Combine the wet and dry ingredients, mixing until just combined.
- In a separate bowl, beat egg whites until stiff peaks form, then gently fold into the batter.
- Heat a non-stick skillet over medium heat and lightly grease it.
- Pour 1/4 cup of batter onto the skillet, add a spoonful of strawberry preserves in the center, and cover with a bit more batter.
- Cook until bubbles form on the surface and edges are golden, then flip and cook the other side.
- Repeat with remaining batter and preserves.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 350
- Sugar: 12
- Sodium: 300
- Fat: 15
- Carbohydrates: 45
- Fiber: 2
- Protein: 10
Frequently Asked Questions
What do fennel seeds taste like?
Warm, slightly sweet, with a mild licorice flavour. One tablespoon in this much batter is subtle. You notice it more as an aroma than a strong taste.
Can I use a different preserve?
Any Bonne Maman preserve works. Raspberry, apricot, or blueberry all create the same hidden pocket of flavour inside the pancake.
Can I skip the ricotta?
You can, but the ricotta is what makes these different from regular pancakes. Without it, you lose the custardy interior.
The fennel was interesting but a bit much with the strawberry for me, id go lighter.
Fennel in a sweet pancake surprised me, ended up loving it.
Saturday pancake win!
Beat the whites to stiff peaks, kept them so light.
That hidden pocket of strawberry was perfect.