Wednesday, October 16, 2013

Peach Ricotta Pancakes

There's nothing like starting off a vacation day with a good breakfast.  Mine started off with the flavor of peaches and cinnamon.  Plus I used my peach syrup on top to complete it.

Peach Ricotta Pancakes

Sift together:

1 1/2 cups flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon

Add in:

1 large egg
1/4 cup butter, melted and slightly cooled
1/2 cup peach juice
1 cup milk
1/2 cup ricotta cheese
1/2 tsp vanilla

Gently fold in wet ingredients. Heat an oiled griddle and pour 1/4 cup of batter for each pancake.  Lightly brown both sides.

Makes 12 pancakes.