Description
These fennel pancakes are made soft and fluffy with ricotta and are stuffed with sweet strawberry preserves.
Ingredients
Scale
- 1 cup ricotta cheese
- 1 tsp fennel seeds
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1 1/2 tablespoons granulated sugar
- 1/4 teaspoon fine salt
- 3/4 cup milk
- 2 large eggs (separated)
- 1/2 teaspoon vanilla extract
- Bonne Maman Strawberry preserves
- Butter
Instructions
- Whisk flour, fennel seeds, baking powder, sugar, and salt in a small bowl.
- Combine ricotta, milk, egg yolks, and vanilla in a separate mixing bowl.
- Add the dry ingredients to the ricotta and milk mixture, stirring gently until just combined.
- Beat the egg whites with a handheld electric mixer until stiff.
- Stir a tbsp of the egg whites into the pancake batter to lighten the batter, then fold in the remaining whites with a spatula.
- Heat a griddle over medium-high heat. Melt a small bit of butter in the pan, just enough to coat the surface. Use a 1/4-cup measure to pour batter onto the hot griddle.
- Spoon a tbsp of the strawberry preserve in the center and pour a small amount of batter just to cover it.
- Cook the pancakes for about 3 or 4 minutes, until the undersides are golden and you see a few bubbles popping through the pancakes. Flip the pancakes and cook another 2 to 3 minutes, until golden. Repeat with the remaining pancakes.
- Serve them immediately with powdered sugar, maple syrup and some fresh strawberries.
- Category: Breakfast