Growing up, my Saturday mornings always included pancakes, waffles, eggs, or cinnamon rolls.
Yet somehow, this is the very FIRST pancake recipe I’m sharing with you! Saving the best for last, I guess. I don’t know why I waited so long, but this one is perfect. I thought about sharing a more tropical spring pancake recipe. Maybe something you could make for Cinco de Mayo weekend. But then I thought of this recipe and I forgot about all my other ideas.
When I was in college, one of the first non-dinning-hall breakfast meals I ate was pecan pancakes. I still remember how fluffy and delicious they tasted. They were from Bob Evans, so really I’m probably over exaggerating, but now to this day I always add pecans to my pancakes.
For those of you that don’t typically cook or bake with ricotta, don’t worry because you won’t be able to taste it. It’s similar to when you add sour cream to bread or something. The ricotta adds a creamy and fluffy texture that will change your pancakes forever! If you want your pancakes to be extra fluffy, you can whip the egg whites too, but it’s not necessary.
Don’t skip the homemade syrup! It’s a similar process I used for this Strawberries & Cream oatmeal. You can cook the syrup while you cook all the pancakes. The syrup is a low maintenance recipe. Just chop the strawberries, add everything to a pan, and simmer until all the pancakes are cooked. You don’t have to add water, the bourbon and juice from the strawberries adds enough liquid to make it into a syrup.
Are you going to make Pecan Cinnamon Bourbon Pancakes with Strawberry Bourbon Syrup? Leave a comment below with any questions or suggestions!
Pecan Cinnamon Bourbon Pancakes with Strawberry Bourbon Syrup
|Yield: makes 25 - 30 pancakes|
fluffy ricotta pancakes with cinnamon and pecans slathered in a fresh strawberry syrup
- 1 1/2 cup whole milk
- 3/4 cup whole-fat ricotta cheese, whipped for 3 minutes
- 2 eggs
- 2 tablespoons butter, melted
- 1 tablespoon honey
- 2 teaspoons vanilla
- 1 tablespoons bourbon
- 1 1/2 cup flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1 tablespoon butter
- 2 cup pecans, broken in pieces
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- 2 cups frozen or fresh strawberries, chopped
- 1 - 2 tablespoons bourbon
- 1 teaspoon vanilla
- 1 tablespoon honey
- 1/4 teaspoon arrowroot powder or cornstarch, optional
- PANCAKES: Preheat oven to 200 degrees and place an oven-safe plate on the middle rack. In a large bowl, whisk the milk, ricotta, eggs, 2 tablespoons butter, honey, vanilla, and bourbon. In a small bowl, whisk the flour, baking powder, salt, and cinnamon. Add the dry ingredients to the wet ingredients.
- Heat a griddle over medium heat. Melt the one tablespoon of butter. Using a 1/4 measuring cup, portion the batter on griddle. Sprinkle with pecans. Flip pancakes when bubbles appear on surface. Cook for an additional 1 to 2 minutes, until the other side is golden brown. Place in warm oven and continue process until all the pancakes are cooked.
- SYRUP: This can be made while you cook all the pancakes! Place all syrup ingredients in a small sauce pan. Bring to a boil, then simmer until bubbly and thick. Add cornstarch or arrowroot if mixture seems too thin.
- Serve pancakes with syrup.
images & text © North Coast Eats
adapted from Half Baked Harvest