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Raisins, Dates & Pecans Pancakes
Total Time:
25
minutes
mins
Ingredients
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
Directions
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.