Weekend Pancakes with a Twist: Pomegranate Ricotta Pancakes with Pomegranate Syrup
February 25, 2010
Making pancakes on the weekend is one of my favorite things to do with the kids. This recipe is really special because it includes ricotta cheese as well as pomegranates and pomegranate juice. It is a recipe I came up for POM, and it’s really wonderful. Since pomegranate season is about over, try substituting blueberries for the pomegranates in the pancakes.
Pomegranate Ricotta Pancakes with Pomegranate Syrup
Prep:
20 minutes
Cook:
15 minutes
Yield:
4 to 6 servings
Ingredients
11/2 cups all-purpose flour
11/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons sugar
11/4 cups milk
1 cup ricotta cheese
4 tablespoons butter, melted and cooled
1 large egg
1/4 teaspoon vanilla extract
1/8 teaspoon ground cinnamon
3/4 cup pomegranate seeds
1/4 cup butter
Pomegranate Maple Syrup
1/2 cup maple syrup
1/4 cup pomegranate juice
11/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons sugar
11/4 cups milk
1 cup ricotta cheese
4 tablespoons butter, melted and cooled
1 large egg
1/4 teaspoon vanilla extract
1/8 teaspoon ground cinnamon
3/4 cup pomegranate seeds
1/4 cup butter
Pomegranate Maple Syrup
1/2 cup maple syrup
1/4 cup pomegranate juice
Preparation
1. Combine flour, baking powder, baking soda, salt and sugar in a large bowl.
2. Whisk together milk, ricotta, butter, milk, egg, vanilla and cinnamon in a separate bowl. Add pomegranate seeds, mixing gently.
3. Make a well in the center of the dry ingredients and pour into the ricotta mixture. Stir together gently until just combined (batter should be lumpy). Do not
overmix.
4. Place a griddle or large sauté pan over medium heat. Lightly coat with 1 tablespoon butter. Spoon 1/4 cup batter onto griddle for each pancake. When bubbles appear, flip the pancakes gently and cook until lightly browned. Serve with warm Pomegranate syrup and top with pomegranate seeds.
For the syrup, heat maple syrup and pomegranate juice in a small saucepan over low heat 5 minutes or until thoroughly heated.
2. Whisk together milk, ricotta, butter, milk, egg, vanilla and cinnamon in a separate bowl. Add pomegranate seeds, mixing gently.
3. Make a well in the center of the dry ingredients and pour into the ricotta mixture. Stir together gently until just combined (batter should be lumpy). Do not
overmix.
4. Place a griddle or large sauté pan over medium heat. Lightly coat with 1 tablespoon butter. Spoon 1/4 cup batter onto griddle for each pancake. When bubbles appear, flip the pancakes gently and cook until lightly browned. Serve with warm Pomegranate syrup and top with pomegranate seeds.
For the syrup, heat maple syrup and pomegranate juice in a small saucepan over low heat 5 minutes or until thoroughly heated.
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