Ricotta Pancakes

Jun 29 2020
Serving Time Icon 30 min
Serves Number Icon Yields 12-14

This recipe is part of the Savour Ontario at Home recipe collection curated in Spring 2020. Nearly 50 of Ontario's top chefs and culinary personalities personally prepared and photographed signature recipes to help inspire and support cooks at home.

Chances are you’ve eaten Chef Craig Harding’s food. Once owner and executive chef of Toronto’s legendary Italian restaurant Campagnolo, Craig opened hot spot La Palma, and his latest outpost, Constantine, inside Toronto’s chic new boutique hotel, The Anndore House.

“These might take a little more effort than a box of ready-mix pancakes, but I can assure you they are impossibly light and also have the crispiest edges which, in my opinion, is the best part of a pancake! With the added nutritional value of ricotta, these will fill you up for longer and provide a good amount of protein and nutrients.”

“I put a good dollop of ricotta on top with extra lemon zest and I like to garnish with wild blueberries that I always keep frozen, but any fresh or preserved fruit will do. And, you can’t forget about a generous helping of real Canadian maple syrup.”

Prep 5 MIN

Cook 30 MIN



Step 1

Put all your dry ingredients into a bowl and mix thoroughly.

Step 2

Add your milk and buttermilk, and whisk until smooth.

Step 3

Add ricotta, lemon zest and melted butter, then whisk to incorporate.

Step 4

Crack 2 eggs into a bowl and whisk before folding into pancake batter.

Step 5

Heat a non-stick pan to medium and make a few small testers using either butter or canola oil. I like to use a mix of both so that you get the flavour, but it doesn’t burn so quickly.

Step 6

Top with fresh ricotta, more lemon zest, fruit and maple syrup and enjoy!

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