How to make cinnamon and ricotta pancakes

The finished cinnamon and ricotta pancakes - serve with berries

Fragrant, sweet and earthy; cinnamon is one of my favourite spices.  It’s also incredibly good for you with the highest anti-oxidant properties you can find in nature.  I’m not the sort of person who likes to cut back so you won’t find any New Year diets here on Gourmet Chick. But what I can advocate heartily is more, particularly when it’s more of something like cinnamon which is so delicious and good for you as well.

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It’s a great addition to these ricotta pancakes and gives them a lovely burnished appearance.  Melted butter, cinnamon and ricotta – what could be better on your breakfast plate?  Now if only Melbourne’s weather would play ball I might just whip a batch of these up for a leisurely breakfast thinking where I can contemplate all those New Year’s resolutions I didn’t make. 

Ricotta pancake batter
Mixing the batter for the ricotta pancakes
Cinnamon and ricotta pancakes
Yields 6
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
257 calories
15 g
112 g
18 g
9 g
11 g
109 g
306 g
1 g
0 g
6 g
Nutrition Facts
Serving Size
109g
Yields
6
Amount Per Serving
Calories 257
Calories from Fat 156
% Daily Value *
Total Fat 18g
27%
Saturated Fat 11g
53%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 112mg
37%
Sodium 306mg
13%
Total Carbohydrates 15g
5%
Dietary Fiber 1g
3%
Sugars 1g
Protein 9g
Vitamin A
13%
Vitamin C
0%
Calcium
19%
Iron
7%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 250g ricotta cheese
  2. 125ml milk
  3. 2 eggs
  4. 100g self raising flour
  5. Pinch of salt
  6. 75g butter, mixed with
  7. 1 tsp ground cinnamon
Instructions
  1. 1. Separate the eggs then mix the ricotta, milk and egg yolks in a bowl.
  2. 2. Carefully fold in the flour and a pinch of salt and gently beat to make a smooth batter.
  3. 3. In a separate, clean bowl, beat the egg whites until you have soft peaks, then fold them into the ricotta mixture carefully.
  4. 4. Melt a heaped teaspoon of the cinnamon butter in a pan on medium heat and when it begins to foam, add tablespoons of the batter to the pan to form medium size pancakes. When you can see bubbles it's time to flip! The pancakes are done when they are bronzed on both sides.
  5. 5. Drizzle with the remaining cinnamon butter and serve with fresh berries.
beta
calories
257
fat
18g
protein
9g
carbs
15g
more
Gourmet Chick http://www.gourmet-chick.com/
The finished cinnamon and ricotta pancakes - serve with berries
The finished cinnamon and ricotta pancakes – serve with berries

4 comments

  1. They sound delicious. I like the use of ricotta and cinnamon.

  2. Yep definitely eating pancakes tomorrow to up my cinnamon intake. Mandatory vitamin maintenance!

  3. Chris – Ricotta gives pancakes a certain fluffiness which is always delicious.

    Helen – So good to see you so dedicated to your health – just like me!

  4. This looks delicious. I love that it’s so simple to make. Thanks for putting the nutrition values at the bottom.

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