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Raisins, Dates & Pecans Pancakes
1 cup part-skim ricotta cheese
4 large eggs, separated
3/4 cup buttermilk
1 cup all purpose flour
1 1/2 teaspoons baking powder
Pinch of salt
1 1/2 cups plus 6 tablespoons Great Grains Raisins, Dates and Pecans cereal
1/4 cup granulated sugar
2 tablespoons (about) unsalted butter
2 small bananas, peeled and thinly sliced
1 cup fresh blueberries
3/4 cup pure maple syrup
To make the pancakes:
Whisk the ricotta and egg yolks together in a large bowl to blend, then whisk in the buttermilk.
Sift the flour, baking powder, and salt into the ricotta mixture.
Stir with the whisk just until combined. Stir in 1 1/2 cups of the cereal.
Using an electric mixer, beat the egg whites and sugar in another large bowl until firm but moist peaks form.
Using a large silicone spatula, gently fold the egg whites through the batter in 2 additions.
Heat a griddle or large nonstick sauté pan over medium-low heat.
Melt some butter on the hot griddle.
Working in batches, ladle about 1/2 cup of the batter onto the griddle for each pancake. Using the back of the ladle, spread the batter to thin out the pancake to about 1/2 inch.
Cook the pancakes about 3 minutes per side, or until they puff, become golden brown, and are just cooked through.
To serve the pancakes:
As the pancakes are done, transfer 2 pancakes to each of 6 plates.
Top the pancakes with the bananas and blueberries and drizzle with maple syrup.
Sprinkle each serving with the 1 tablespoon of cereal and serve immediately.