Ricotta-oat-bran pancakes with maple-raspberry sauce
Dec 1, 2010 Chatelaine 1 Makes: 4 Servings
Ingredients
- 2 cups frozen raspberries
- 2 tbsp maple syrup
- 1 cup whole-wheat flour
- ¾ cup oat bran
- ¼ cup brown sugar
- 1 tsp baking powder
- 1 tsp baking soda
- ¼ tsp salt
- 2 eggs
- 1 cup light ricotta, drained
- 1 cup milk
- 1 tsp vanilla
- 5 tbsp safflower oil
- These pancakes are packed with protein and nutritious oat bran. To top it off, drizzle with sweet raspberry sauce.
Instructions
- Place raspberries in a sieve set over a bowl. Let stand on the counter to thaw a little. Push berries through sieve using the bottom of a ladle. Discard seeds. Stir maple syrup into raspberry purée.
- Stir flour with oat bran, sugar, baking powder, baking soda and salt in a large bowl until mixed. Whisk eggs in a medium-sized bowl. Whisk in ricotta, milk, vanilla and 4 tbsp oil. Make a well in flour mixture. Pour in egg mixture and stir just until blended.
- Heat a large non-stick frying pan over medium. Lightly brush with remaining oil as needed. When hot, scoop about ¼ cup batter into pan. Repeat for each pancake. You should be able to fit 3 or 4 in the pan. Cook until bubbles form on the top, 2 to 3 min. Flip and cook until golden brown, about 2 more min. Reduce heat if pancakes are browning too quickly. Remove to a platter. Cover to keep warm. Repeat with remaining batter. Serve with raspberry sauce.