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Raisins, Dates & Pecans Pancakes

Total Time: 25 minutes


  • 1 cup part-skim ricotta cheese
  • 4 large eggs separated
  • ¾ cup buttermilk
  • 1 cup all-purpose flour
  • 1 ½ teaspoons baking powder
  • Pinch of salt
  • 1 ½ cups Great Grains® Raisins, Dates & Pecans™ cereal plus 6 tablespoons
  • ¼ cup granulated sugar
  • 2 tablespoons unsalted butter
  • 2 small bananas peeled and thinly sliced
  • 1 cup fresh blueberries
  • ¾ 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 ½ 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 ½ 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 ½ 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.