Ricotta & Greek Yogurt Pancakes with Goldenberry Basil Syrup
These extra-fluffy, extra-tasty Ricotta & Greek Yogurt Pancakes with Goldenberry Basil Syrup are the perfect choice for a weekend brunch to impress all your friends! They are the perfect balance of sweet and savory!
1 ½ Cups Whole Wheat Flour
¼ Cup Cornmeal
2 Tbsp Maple Syrup (or Alternative Sweetener)
1 tsp Salt
½ tsp Baking Powder
1 tsp Baking Soda
1 Cup Milk
2 Cup Greek Yogurt
½ Cup Ricotta
2 Large Eggs, Separated
Coconut Oil (As Needed)
½ Cup Goldenberries, Chopped
1 Cup Orange Juice
½ Cup Maple Syrup
1 Tbsp Chopped Basil
In a large bowl mix together the Flour, Cornmeal, Salt, Baking Powder, and Baking Soda.
In another bowl mix together the Milk, Greek Yogurt, Egg Yolks, Maple Syrup and Ricotta.
Fold the milk blend into the flour blend. In a Separate Bowl, whisk the egg whites for about a minute until stiff peaks form. Fold the egg whites into your batter.
To prepare syrup, mix together Goldenberries, Orange Juice, and Maple Syrup in a small sauce pan. Bring to a boil, then reduce heat, and simmer for 10 minutes. Remove from heat and add in basil. Pour syrup over Ricotta & Greek Yogurt Pancakes and serve immediately.
Heat a thin layer of coconut oil on a non-stick or cast iron pan over medium heat. Pour 1/4 cup circles on the pan one at a time and cook for about 3 minutes or until you see a few bubbles appear. Flip and cook for an additional 3 minutes. Keep warm in a 200 degree of until ready to serve with Goldenberry Basil Syrup.