Ingredients
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1 cup all purpose flour
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1 Tbsp granulated sugar
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1 tsp baking powder
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¼ tsp baking soda
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¼ tsp sea salt
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1 ¼ cups buttermilk
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1 egg
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2 Tbsp J. Olive Co. Butter Olive Oil, plus more for cooking
Toppings
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1 cup ricotta cheese
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1 Tbsp milk
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2 Tbsp powdered sugar
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½ tsp vanilla extract
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Fresh berries
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J. Olive Co. Vermont Maple Dark Balsamic Vinegar
Directions
- In a large mixing bowl, combine together flour, granulated sugar, baking powder, baking soda, and sea salt. In a separate mixing bowl, whisk together buttermilk, egg, and Butter Olive Oil until smooth.
- Pour the milk mixture into the dry ingredients and whisk until just combined. A few small lumps of flour should remain.
- Heat a large skillet over medium heat and lightly grease with a drizzle of Butter Olive Oil. Scoop about ⅓ cup of batter per pancake and cook until golden brown on both sides.
- To make whipped ricotta, blend ricotta cheese, milk, powdered sugar, and vanilla extract in a small food processor until smooth.
- Top warm pancakes with vanilla whipped ricotta, fresh berries, and a generous drizzle of Vermont Maple Balsamic.
Recipe and image by Rachel Leung, found at Olive the Best