Canadian Maple Ricotta Pancakes

Ingredients

In this Canadian adaptation of Ricotta Stregata, the traditional Italian dish, we incorporate Canadian maple syrup to infuse the pancakes with a distinctively Canadian flavor. The original recipe typically uses honey or sugar as a sweetener, but we replace it with the rich and aromatic maple syrup. This change not only adds a unique Canadian twist but also enhances the overall taste and indulgence of the dish. We alse have the original recipe for Ricotta stregata, so you can check it out.

• 1 cup (240ml) ricotta cheese 1 cup (240ml) ricotta cheese
• 1 cup (240ml) all-purpose flour 1 cup (240ml) all-purpose flour
• 2 tablespoons (30ml) Canadian maple syrup, plus extra for serving 2 tablespoons (30ml) Canadian maple syrup, plus extra for serving
• 1 teaspoon (5ml) baking powder 1 teaspoon (5ml) baking powder
• 1/2 teaspoon (2.5ml) baking soda 1/2 teaspoon (2.5ml) baking soda
• 1/4 teaspoon (1.25ml) salt 1/4 teaspoon (1.25ml) salt
• 1 cup (240ml) milk 1 cup (240ml) milk
• 2 large eggs 2 large eggs
• 2 tablespoons (30ml) unsalted butter, melted 2 tablespoons (30ml) unsalted butter, melted
• Cooking spray or additional butter for greasing the pan Cooking spray or additional butter for greasing the pan

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 7g
• Carbohydrates (total, sugars): 40g, 12g
• Protein: 12g
• Fiber: 1g
• Salt: 0.6g

Preparation

1. 1.
   In a large mixing bowl, whisk together the ricotta cheese, maple syrup, milk, eggs, and melted butter until well combined.
2. 2.
   In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
3. 3.
   Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix; a few lumps are okay.
4. 4.
   Preheat a non-stick skillet or griddle over medium heat and lightly grease with cooking spray or butter.
5. 5.
   Pour 1/4 cup (60ml) of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook for an additional 1-2 minutes, or until golden brown.
6. 6.
   Repeat with the remaining batter, greasing the skillet as needed.
7. 7.
   Serve the pancakes warm with a drizzle of maple syrup.

Treat your ingredients with care...

• Ricotta cheese — Make sure to use a good quality ricotta cheese for the best flavor and texture in the pancakes. If the ricotta is too watery, drain it before using.
• Canadian maple syrup — Opt for pure maple syrup rather than artificial maple-flavored syrups for an authentic Canadian taste.

Tips & Tricks

• For extra fluffy pancakes, separate the egg whites from the yolks. Beat the egg whites until stiff peaks form, then gently fold them into the batter just before cooking.
• Serve the pancakes with a dollop of whipped cream and a sprinkle of chopped pecans for added texture and flavor.
• If you prefer a stronger maple flavor, add a teaspoon of maple extract to the batter.
• To keep the pancakes warm while cooking in batches, place them on a baking sheet in a preheated oven at 200°F (95°C) until ready to serve.
• Leftover pancakes can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in a toaster or microwave before serving.

Serving advice

Serve the Canadian Maple Ricotta Pancakes warm, stacked high on a plate. Drizzle them generously with maple syrup and garnish with a dusting of powdered sugar. Add a pat of butter on top for an extra touch of indulgence.

Presentation advice

For an appealing presentation, stack the pancakes in a neat tower, allowing the maple syrup to cascade down the sides. Garnish with a sprig of fresh mint or a few fresh berries for a pop of color.