Description

Fluffy, golden mini pancakes made with ricotta cheese, served in a flower-like arrangement with a dollop of thick yogurt, frozen raspberries, and a drizzle of apricot glaze—perfect for an elegant and cozy morning bite.

Ingredients

Units Scale

1 cup ricotta cheese
2 large eggs
2 tbsp sugar
1/2 tsp vanilla extract
1/2 cup all-purpose flour
1/2 tsp baking powder
Pinch of salt
Butter or oil for cooking
1/2 cup thick Greek yogurt or whipped cream
2 tbsp apricot preserves or glaze
1/2 cup frozen raspberries

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Instructions

In a mixing bowl, whisk together ricotta, eggs, sugar, and vanilla until smooth.
In a separate bowl, mix flour, baking powder, and salt.
Add dry ingredients to the ricotta mixture and stir gently until just combined.
Heat a non-stick skillet over medium-low heat and grease lightly with butter or oil.
Drop 2 tbsp of batter per pancake into the pan and cook for 2–3 minutes per side, or until golden and puffed.
Arrange pancakes in a circular pattern on each plate.
Top with a spoonful of yogurt, drizzle with apricot glaze, and garnish with frozen raspberries.

Notes

Do not overmix the batter to keep pancakes fluffy.
Use whole milk ricotta for best texture.
Apricot glaze can be warmed slightly for easier drizzling.
Fresh raspberries can be used instead of frozen.

Nutrition

Serving Size: 1 plate
Calories: 380
Sugar: 14g
Sodium: 220mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 13g
Cholesterol: 135mg