Buttermilk Pancakes with Maple Balsamic and Vanilla Whipped Ricotta Serves 2-3 – Photos & Recipe by Rachel Leung
by Olive the Best | Feb 24, 2021 |
There's nothing like Buttermilk Pancakes but this one has a twist using Olive the Best "Butter" olive oil. (A vegan olive oil that offers the taste of butter using botanicals and is a healthier fat too!)
…serve them up with ricotta, fresh berries and our delicious, mouth-watering Maple Dark Balsamic for the perfect breakfast!
Prep Time5 minsCook Time5 minsTotal Time10 mins
1 cup all purpose flour
1 tbsp granulated sugar
1 tsp baking powder
¼ tsp baking soda
¼ tsp sea salt
1 ¼ cups buttermilk
1 egg
Toppings
1 cup ricotta cheese
1 tbsp milk
2 tbsp powdered sugar
½ tsp vanilla extract
Fresh berries
1In a large mixing bowl, combine together flour, granulated sugar, baking powder, baking soda, and sea salt. In a separate mixing bowl, whisk together buttermilk, egg, and Butter Olive Oil until smooth.
2Pour the milk mixture into the dry ingredients and whisk until just combined. A few small lumps of flour should remain.
3Heat a large skillet over medium heat and lightly grease with a drizzle of Butter Olive Oil. Scoop about ⅓ cup of batter per pancake and cook until golden brown on both sides.
To make whipped ricotta, blend ricotta cheese, milk, powdered sugar, and vanilla extract in a small food processor until smooth.
4Top warm pancakes with vanilla whipped ricotta, fresh berries, and a generous drizzle of Vermont Maple Dark Balsamic Vinegar.
Ingredients
1 cup all purpose flour
1 tbsp granulated sugar
1 tsp baking powder
¼ tsp baking soda
¼ tsp sea salt
1 ¼ cups buttermilk
1 egg
Toppings
1 cup ricotta cheese
1 tbsp milk
2 tbsp powdered sugar
½ tsp vanilla extract
Fresh berries
Directions
1In a large mixing bowl, combine together flour, granulated sugar, baking powder, baking soda, and sea salt. In a separate mixing bowl, whisk together buttermilk, egg, and Butter Olive Oil until smooth.
2Pour the milk mixture into the dry ingredients and whisk until just combined. A few small lumps of flour should remain.
3Heat a large skillet over medium heat and lightly grease with a drizzle of Butter Olive Oil. Scoop about ⅓ cup of batter per pancake and cook until golden brown on both sides.
To make whipped ricotta, blend ricotta cheese, milk, powdered sugar, and vanilla extract in a small food processor until smooth.
4Top warm pancakes with vanilla whipped ricotta, fresh berries, and a generous drizzle of Vermont Maple Dark Balsamic Vinegar.
Buttermilk Pancakes with Maple Balsamic and Vanilla Whipped Ricotta Serves 2-3 – Photos & Recipe by Rachel Leung
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