Give your pancakes a seasonal makeover. These fluffy flapjacks feature juicy wedges of Ontario-grown Bartlett pears nestled into a rich ricotta batter cooked to golden perfection. Top with a pat of butter and a sizable drizzle of maple syrup for the ultimate pancake breakfast experience.
20 minPrep Time
20 minCook Time
40 minTotal Time
- 1 1/2 cups all-purpose flour
- ¼ cup granulated sugar
- 1 tbsp lemon zest
- 2 tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 1 cup milk
- ¾ cup ricotta
- 3 large eggs
- 1 tbsp butter, melted
- 1 tsp vanilla
- 2-3 Ontario-grown Bartlett Pears, sliced into thin wedges
- Additional butter for greasing the skillet or griddle
- Place the flour, sugar, zest, baking powder and soda, and salt in a large bowl and whisk to combine.
- In a separate bowl whisk to combine the milk, ricotta, eggs, butter, and vanilla. Form a well in the center of the dry ingredients and pour the ricotta mixture into the center. Stir until the batter forms. The mixture should be a little lumpy, don’t overmix.
- Melt butter in a cast-iron skillet or griddle over medium heat. Once the butter is frothy, ladle a ¼ cup of the batter onto the skillet. Place 3-4 pear wedges on top of the pancake batter and wait for bubbles to break the surface of the batter.
- Flip the pancake and continue to cook until golden on the opposite side. Repeat with the remaining batter, storing the cooked pancakes in a 150°F oven to keep them warm.
- Divide the pancakes across four plates and top with butter and maple syrup. Serve immediately.
Recipe by Susan of Rhubarb and Cod