“Lemony Ricotta Pancakes with Fresh Strawberries”
This is a guest post by Betsy DiJulio, author of The Blooming Platter Cookbook: A Harvest of Seasonal Vegan Recipes.
This is the perfect light and lovely breakfast (or brunch) for a warm summer day: deliciously delicate ricotta pancakes topped with fresh strawberries and a maple lemon cream sauce, made with Tofutti Better Than Ricotta Cheese. Just add sunshine and you’ll have the beginnings of a perfect day!
Lemony Maple-Ricotta Cream
1/2 cup Tofutti Better Than Ricotta Cheese
1 tablespoon soymilk (or your favorite non-dairy milk)
1 tablespoons confectioner’s sugar
1 tablespoon maple syrup
1/4 teaspoon almond extract
Process in food processor until smooth. The mixture will be creamy for drizzling; not fluffy.
1 1/2 cup all-purpose flour (I use white whole wheat)
1/4 cup + 2 tablespoons natural sugar
1 1/2 teaspoon baking powder
3/4 teaspoon baking soda
1 1/2 cup soy milk (or your favorite non-dairy milk)
3/4 cup Tofutti Better Than Ricotta Cheese
3/4 teaspoon almond extract
Zest of 1/2 large lemon
In a large bowl, stir together dry ingredients. Make a well in the center, pour in soy milk, and whisk just until combined. Add Tofutti Better Than Ricotta Cheese in several spoonfuls, and whisk into batter, along with almond extract and lemons zest. Avoid over-mixing.
Spray cast iron skillet with non-stick spray. (For more flavor, but also more fat and calories, you may use a little oil and or vegan butter, melted.) Heat skillet over medium-high.
Make pancakes using a 1/4 cup measure, 3 at a time. Cook for a couple of minutes on first side, or until small bubbles just begin to appear, pancakes puff slightly, and are golden brown on underside. Flip and cook on remaining side for a couple more minutes or until pancakes appear set and are golden brown on underside. Drizzle a tablespoon of Lemony Maple-Ricotta Cream over each pancake as you make the stacks.
Garnish top of stack as desired with fresh berries (strawberries are my favorite) lemon zest, and/or a sprinkle of confectioner’s sugar.
Yields 12 pancakes; 4 pancakes per serving.
Visit Betsy at www.TheBloomingPlatter.com.
*Note: This is NOT an official recipe from Tofutti Brands, Inc.