Not Your Average College Food

Ricotta Pancakes with Strawberry Compote

Breakfast, Fruit, Vegetarian | March 21, 2015 | By

Last week I bought my first-ever tub of ricotta cheese. Although I can’t say I’m a die-hard fan of cheese, I do always have various selections of cheese (mozzarella, parmesan, and a shredded cheese mix) stocked in my fridge. I’m not too familiar with ricotta but I’ve browsed through countless recipes for sweets and desserts that use this famous Italian cheese.


So why did I suddenly decide to purchase ricotta? Well, to make the fluffiest pancakes ever. It’s no secret that I’m a fan of pancakes but it’s about time I take a break from my favorite Greek yogurt pancakes and try something new. Greek yogurt pancakes are thick and chewy, but ricotta pancakes are quite different. They’re melt-in-your-mouth pillows of brunch-y happiness that make you wonder why you don’t have pancakes every day. Seriously, they’re SO fluffy.

 

Since I wanted to incorporate some fruit, I made my own strawberry compote by heating up strawberries in a small pot until they broke down into the consistency of a chunky sauce. The tanginess of the strawberries was undeniably satisfying and paired beautifully with the ricotta pancakes. It was my first time making a fruit compote and mine was probably one of the most simplified versions: just fruit and water. The best part was…not having to add extra sugar :)

RICOTTA PANCAKES WITH STRAWBERRY COMPOTE
(makes 10-12)

Ingredients
3 cups fresh strawberries, de-stemmed and chopped in halves
1/4 cup water
1 1/2 cups all-purpose flour
2 tablespoons sugar
1/2 teaspoon salt
1 teaspoon baking powder
1 1/2 cups milk
3 large eggs, separated into whites and yolk
1/2 cup fresh ricotta cheese

Directions
Heat up chopped strawberries in a small pot on medium-low. Add water. Stir occasionally as they begin to sizzle and add more water for a thinner sauce.

In a large bowl, mix together flour, sugar, salt, and baking powder.

In a separate large bowl whisk together the egg yolks, milk, and ricotta.

Slowly mix in the dry ingredients into the bowl with wet ingredients.

Beat egg whites using a hand or stand mixer until stiff peaks form. Fold into the pancake batter.

Heat a pan to medium-high. Spoon 1/4 cup batter at a time onto the pan. When the pancake starts bubbling, flip and cook until both sides are golden brown.

Serve with warm strawberry compote and/or maple syrup.

adapted from Food and Wine 

Greek Yogurt Cranberry Pancakes

Breakfast, Fruit, Healthy | December 25, 2014 | By

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Once again I have magically returned from a long absence into the blogging world. Although I’ll miss eating out at exquisite restaurants in Copenhagen and other parts of Europe, I couldn’t be happier back at home. Now back in the comfort of my own kitchen I can cook at ease with plenty of time to take photos. This Christmas I had to make my Greek yogurt pancakes again because it’s been about half a year since the last time I made them for my family.

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For a simple “holiday twist” I used dried cranberries. They’re a great way to make the fluffy pancakes even more textured and also add a subtle sweet, tart flavor. I had actually never heard of using dried cranberries in pancakes so I was a bit unsure at first, but they ended up being very tasty and perfect for the holidays.

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If you’re already familiar with this blog, you’ll notice this is not exactly a new recipe. It’s a variation of these original Greek Yogurt Pancakes. I still can’t get over how simple, delicious, and healthy they are so I keep revisiting them. If you haven’t tried Greek yogurt pancakes, try them now! With cranberries, blueberries, apples, or pumpkin!!!

 

GREEK YOGURT CRANBERRY PANCAKES
(makes 4 pancakes)

Ingredients
3/4 cup 0% fat plain Greek yogurt
1 egg
1/2 cup flour
1 tsp baking soda
1 cup dried cranberries

Directions

In a small bowl, stir yogurt until smooth. Crack an egg over the yogurt and stir to combine roughly.

In a medium bowl, mix together the flour and baking soda.

Pour yogurt and egg mixture into the bowl with the flour and baking soda. Stir to combine. (The batter will be very thick.)

Stir in dried cranberries.

Spoon 1/4 cup batter onto a non-stick pan heated to low-medium. Use spoon to gently spread out batter into an even circle on pan. (The thinner it is, the quicker it takes to cook).

Flip the pancakes when they start to bubble a bit on the surface. They should be done when both sides are golden brown.

Greek Yogurt Blueberry Pancakes

Breakfast, Fruit, Healthy | January 2, 2014 | By

It’s 2014! With every new year comes new resolutions. The top one on my list for this year is Meatless Mondays! Meatless Mondays are becoming a popular health trend because of growing personal health and environment concerns. Eating less meat reduces risk of chronic disease, as well as our carbon footprint and water usage since the meat industry generates a large portion of greenhouse gas emissions. I don’t think I would ever be able to completely say goodbye to meat, but Meatless Mondays I can do. The hardest part is actually going to be remembering it…

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Today, I made a variation of the original, healthy Greek Yogurt Pancakes. That recipe has caught the interest of many Greek yogurt-lovers and is the most popular recipe on this blog. For a little twist, these pancakes have fresh blueberries in them, but you can also put in chocolate chips, bananas, apples…anything you can think of!

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Blueberries are a favorite food of mine so lucky for me, they are actually one of the healthiest fruits in the world. They are well known for their antioxidants which slow the aging process, giving them the nickname “fountain of youth.” Grab a handful and eat them plain, put them in your yogurt, or even better…in your Greek yogurt pancakes!

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GREEK YOGURT BLUEBERRY PANCAKES
(makes 10-12 mini pancakes)

Ingredients
3/4 cup 0% fat plain Greek yogurt
1 egg
1/2 cup flour
1 tsp baking soda
1 cup fresh blueberries

Directions

In a small bowl, stir yogurt until smooth. Crack an egg over the yogurt and stir to combine roughly.

In a medium bowl, mix together the flour and baking soda.

Pour yogurt and egg mixture into the bowl with the flour and baking soda. Stir to combine. (The batter will be very thick.)

Spoon 1/4 cup batter onto a non-stick pan heated to low-medium. Use spoon to gently spread out batter into an even circle on pan. (The thinner it is, the quicker it takes to cook).

Put several blueberries on pancake batter.

Flip the pancakes when they start to bubble a bit on the surface. They should be done when you start to hear the blueberries sizzle.