Ricotta Pancakes with Tomato Pesto

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Michelle Hanneman avatar
Recipe video made by Michelle Published on 02/16/2022, viewed by 793 , 0 Comments
yield6 portionstotal time30m

These savory ricotta pancakes are so soft and creamy. They make a great vessel for sun-dried tomato pesto and fresh basil. You could even serve with some fresh mozzarella.

What you will need

15 oz Ricotta

2 cups Pancake Mix

1 1/4 cup Water

.5 oz Fresh Basil

1/2 cup Sun-dried Tomato Pesto

(Nutritional facts 201 calories, 5 g fat, 31.43 g carbohydrates, 7.84 g protein, 16 mg cholesterol, 203 mg sodium)

How to cook

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Gather and portion ingredients.

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ir to combine.

Mix the pancake batter, ricotta cheese and water to a large mixing bowl. Stir to combine.

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 heat and flip after about 4 minutes and browned on one side.

Dollop about tablespoon sized pancakes into a non-stick skillet over medium heat and flip after about 4 minutes and browned on one side.

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Cook remaining batter until all the pancakes are finished.

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Serve with sun-dried tomato pesto and fresh basil.

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