Ricotta con Latte® Sheet Pan Pancakes
Ingredients
- 1/4 cup unsalted butter, melted
- 2 cups flour
- 3 Tbsp. sugar
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 2 large eggs
- 1 1/2 cups Buttermilk
- 1 cup BelGioioso Ricotta con Latte® Whole Milk cheese
- 1 tsp. vanilla
- 1 1/2 cups mixed fresh berries
- 1 Tbsp. confectioner’s sugar
- 8 oz. BelGioioso Mascarpone cheese
- 2 Tbsp. maple syrup
Directions
Preheat oven to 400°F. Grease a baking sheet pan, set aside.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt, set aside.
In a medium bowl, whisk the eggs thoroughly then whisk in Buttermilk, Ricotta and vanilla. Pour Ricotta into the flour mixture and combine, then add melted butter and whisk again. Set aside.
In another medium bowl, combine fresh berries and sprinkle confectioner’s sugar over and toss gently until berries are coated. Fold berries gently into batter.
Pour batter onto prepared baking sheet and bake for 15 minutes or until batter is set. Remove from oven and cut into squares.
In a small bowl, combine the Mascarpone cheese with maple syrup. Serve stacks of pancake, topped with Mascarpone mixture and extra maple syrup.