Ricotta Pancakes with Simmered Raspberries

Ingredients

For the Simmered Raspberries:

• 1 cup fresh or frozen raspberries
• 2 tablespoons sugar
• 1/2 teaspoon vanilla extract
• Pinch of salt
• Splash of water

For the Pancakes:

• 1 cup all­ purpose flour
• 2 tablespoons sugar
• 1 tablespoon baking powder
• Pinch of salt
• 1 cup ricotta
• 3/4 cup whole milk
• 1 large egg
• 1/2 teaspoon pure vanilla extract
• 2 tablespoons butter, melted and cooled

Instructions

1. 1
   To make the simmered raspberries: add the raspberries, sugar, vanilla extract, salt and a splash of water to a skillet. Cook until softened, about 5 minutes. Keep under very low heat while you make the pancakes.
2. 2
   In a large bowl, whisk together the flour, sugar, baking powder and salt.
3. 3
   In a medium bowl, whisk together the ricotta, whole milk, egg, vanilla extract and melted butter. In one batch, add the wet ingredients to the dry and mix until just combined.
4. 4
   Place a medium skillet over medium heat and add the butter or oil. When warm, using a 1/4 cup measure, drop mounds of batter onto the skillet. Cook for 1 to 2 minutes until bubbles on the surface form. Flip and cook on the opposite side for an additional minute. Transfer to a preheated oven to keep warm while you work your way through the rest of the batter. Top pancakes with a spoonful of the warm simmered raspberries.