July 1, 2022

Tahitian Vanilla Ricotta Pancakes

Tahitian Vanilla Ricotta Pancakes are one of our favorite summer breakfasts. I start these pancakes by making a sweet Peach Syrup. Then, I make a fluffy Tahitian Vanilla Whipped Cream. Finally, I make the ricotta pancakes and top them with the syrup, whipped cream, and halved strawberries. We like this dish for several reasons. First of all, I like that I can make this fairly fancy breakfast in just about thirty minutes. Secondly, I like that I can make the syrup and whipped cream ahead of time. And the pancakes reheat very well. Thirdly, I like that these pancakes are easy enough to make every day but are fancy enough to serve to company. And, finally, we all love these fluffy pancakes, the sweet syrup, and the billowy whipped cream.

The Equipment I Used

An Electric Mixer- I used this to make the whipped cream.
A Nonstick Pan- Use this to fry the pancakes.

The Ingredients Needed for Tahitian Vanilla Ricotta Pancakes

Flour- Use all- purpose flour. I always use King Arthur flour.
Ricotta- I always use fresh ricotta cheese. You can use regular ricotta cheese, just be sure to use whole milk cheese.
Milk- Be sure to use whole milk.
Vanilla- I used Tahitian vanilla. I love the unique flavor it gives these pancakes. But you can use any vanilla that you like.
Heavy Cream- Use heavy cream to make the whipped cream. Don’t use light cream or half and half.
Butter- I always use Kerry Gold Irish butter. But you can use any butter that you like.

How I Made my Pancakes

First, I made the Peach Syrup. Just watch the syrup so that it doesn’t burn.
Next, I whipped my cream. Don’t whip it too much. It should just look fairly fluffy on the beater when you lift it.
Finally, I make the pancakes and serve it with the whipped cream and syrup.

Tahitian Vanilla Ricotta Pancakes

Tahitian Vanilla Ricotta Pancakes topped with Peach Syrup, Tahitian Whipped Cream, and strawberries.

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Prep Time 20

Cook Time 30

Total Time 50

Course Breakfast

Cuisine American

Servings

Ingredients

For the Peach Syrup:

2 cups sliced peaches
½ cup granulated sugar
½ cup water
1 tbsp. cornstarch

For the Tahitian Vanilla Ricotta Pancakes:

1 cup flour (120g)
1 tbsp. baking powder
¼ tsp. salt
1 tbsp. sugar
2 eggs
1 cup full fat ricotta cheese
2 tsp. Tahitian vanilla
¼ cup whole milk
2 tbsp. melted butter (for the pancake batter)
2 tbsp. butter, for greasing the pan
2 cups strawberries, halved

For the Tahitian Vanilla Whipped Cream

1 cup heavy cream
2 tsp. granulated sugar
1 tsp. Tahitian vanilla

Instructions

Begin by making the Peach Syrup: Put all the ingredients in a 3- quart saucepan, and simmer for 12 minutes or until thick and syrupy. Cover to keep warm until serving.
Next, make the Tahitian Vanilla Whipped Cream: In the bowl of an electric mixer with the whisk attachment, beat the heavy cream. Start on low speed, gradually increasing the speed. When the cream starts to thicken, add the vanilla and sugar. Beat until the cream is fluffy. I used a piping bag with a star tip to pipe on the cream, but you can just spoon it on, too. Chill the cream in the piping bag or the bowl until serving.
Next, make the Tahitian Vanilla Ricotta Pancakes: Sift together the flour, baking powder, salt, and sugar into a large mixing bowl.
In a second bowl, beat together the eggs, milk, vanilla, and ricotta. Then stir this mixture into the flour mixture. Mix just until no flour streaks remain. Stir in the melted butter.
Heat a nonstick skillet or griddle, and melt a teaspoon of butter. Depending on what size you want your pancakes, ladle the correct amount of batter onto the skillet. When bubbles appear, flip your pancakes. Add more butter, as necessary.
Top pancakes with the Peach Syrup, Tahitian Vanilla Whipped Cream, and strawberries.