Prepare time: 15 min
Cook: 30 min
Ready in: 45 mins

Awesome for brunch, make a take a slice to work or add a salad and make a dinner out of this recipe.


    • 1 pint fresh raspberries
    • 1 tablespoon cornstarch
    • 1/2 cup water
    • 1/4 cup sugar


  • Juice 1/2 – 1 lemon
  • 1 cup ricotta cheese
  • 2/3 cup milk
  • 2 eggs
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 tablespoon butter
  • 1/4 cup sugar


1. In a medium size pot add water, raspberries and half of the sugar, heat on medium, stir gently until sugar is dissolved. Mix cornstarch and some water in a cup, add to raspberry mixture to thicken. Turn to low for about 5-10 mins and turn heat off. If it thickened too much add a touch of water.

2. Pancakes: whisk ricotta cheese, milk, eggs, remaining sugar, juice from lemon, together in a bowl until well blended. Add flour and baking powder; whisk to combine.

3. Heat lightly buttered pan over medium heat. Put oven on about 150 degrees with an oven safe plate to keep pancakes warm while cooking the rest. Drop batter in 1/4 cup portions onto the pan and cook until bubbles form and the edges are dry. Flip and cook until browned on the other side. Repeat with remaining batter and lightly butter pan as needed.

4. Take pancakes out and serve topping with raspberry coulis.

Bon Appetit!