Fresh cranberries are often thought of at Thanksgiving and then forgotten quickly thereafter. But this little super-fruit, loaded with vitamin C, vitamin E, fiber, and phytonutrients, is more than just a holiday side dish. Adding fresh cranberries to baked goods, such as muffins and breads, and savory dishes like roasted chicken, pork, winter squash or brussel sprouts is a great way to add a bright and tangy twist of flavor to your favorite winter dishes. Here I’ve made a sauce of them that is perfect over these fluffy, delicate, and delicious ricotta pancakes. I wanted to introduce Audrey to the tart taste of fresh cranberries and thought the contrast of them with sweet ricotta would be a fun way to do so. At first she was taken back by the bold flavor, but she quickly went in for more. And more…. You can certainly serve these pancakes on their own with maple syrup, but if you’re looking to try something new, this combination is a great place to start.
* These can easily be made without a gluten-free flour blend. Simply use all-purpose flour, white whole-wheat flour or whole-wheat pastry flour instead.
12 months + up
Makes approx. 18-20 pancakes
- 1 cup ricotta cheese
- 1 cup whole milk
- 3 eggs, lightly beaten
- 1/4 cup orange juice
- 1 teaspoon vanilla extract
- 1/4 cup granulated sugar of choice (I used organic cane)
- 1 ½ cups gluten-free all-purpose flour* (such as cup 4 cup or King Arthur’s)
- 1 tablespoon baking powder
- 1/4 teaspoon salt
Preheat oven to 200.
In a large bowl, whisk together the ricotta, milk, eggs, orange juice, vanilla and sugar until smooth. Sift in the flour, baking powder and salt. Stir to combine.
Preheat a griddle over medium heat, spray with nonstick cooking spray. Pour 1/4 cup batter onto the griddle for each pancake. Cook until bubbles form on top and the pancakes are golden underneath, about 1 to 2 minutes. Flip and cook for 1 additional minute. Place on foil and keep warm in oven. Repeat with remaining batter.
- 1/2 lb. fresh cranberries, rinsed
- 1 cup orange juice
- 1/2 tablespoon orange zest
- 1 cup pure maple syrup
In a medium saucepan over high heat, add all ingredients. Stir together and bring to a boil. Once boiling, turn heat to medium-low and cook 12-15 minutes, stirring occasionally, until the cranberries have burst and the sauce has thickened. Remove from heat. Serve warm over pancakes.