Peach Ricotta Pancakes

Serves 4 · 15 min prep · 20 min cook

Ingredients

• 1 1/2 cups all-purpose flour
• 2 tsp baking powder
• 2 tbsp granulated sugar
• 1/4 tsp salt
• 1 cup whole-milk ricotta cheese
• 3/4 cup whole milk
• 2 large eggs
• 1 tsp vanilla extract
• 2 cups ripe peaches, diced
• 3 tbsp unsalted butter
• 1/3 cup peach preserves
• 1/2 cup maple syrup
• 2 tbsp powdered sugar

Instructions

1. 1In a large mixing bowl, whisk together the flour, baking powder, granulated sugar, and salt until evenly combined and no lumps remain.
2. 2In a separate medium bowl, whisk the ricotta, milk, eggs, and vanilla until the mixture is smooth and creamy with only tiny flecks of ricotta visible.
3. 3Pour the wet mixture into the dry ingredients and fold gently with a spatula just until a thick, slightly lumpy batter forms; do not overmix or the pancakes will toughen.
4. 4Fold most of the diced peaches into the batter, reserving a small handful for garnish, so juicy fruit is distributed throughout.
5. 5Heat a large nonstick skillet or griddle over medium heat and melt a thin film of butter until it foams and smells nutty.
6. 6Scoop one-quarter cup of batter per pancake onto the hot surface, spacing them so they do not touch, and cook 2 to 3 minutes until bubbles form on top and the edges look set and golden.
7. 7Flip carefully and cook another 1 to 2 minutes until the undersides are deep golden brown and the centers spring back lightly when touched.
8. 8Warm the peach preserves with a splash of water in a small saucepan over low heat, stirring until glossy and pourable, about 2 minutes.
9. 9Stack the pancakes on warm plates, drizzle with the warm peach preserves and maple syrup, and top with the reserved fresh peach dice and a dusting of powdered sugar.
10. 10Serve immediately while the pancakes are still steamy and the fruit is bright and juicy.