Buttermilk Pancakes with Maple Balsamic and Vanilla Whipped Ricotta

Buttermilk Pancakes with Maple Balsamic and Vanilla Whipped Ricotta

by Olive the Best


There's nothing like Buttermilk Pancakes but this one has a twist using Olive the Best "Butter" olive oil. (A vegan olive oil that offers the taste of butter using botanicals and is a healthier fat too!)


Serve them up with ricotta, fresh berries and our delicious, mouth-watering Maple Dark Balsamic for the perfect breakfast!


PREP TIME 5 mins | COOK TIME 5 mins | TOTAL TIME 10 mins

1 cup all purpose flour
1 tbsp granulated sugar
1 tsp baking powder
¼ tsp baking soda
¼ tsp sea salt
1 ¼ cups buttermilk
1 egg
2 tbsp Olive the Best Butter Olive Oil, plus more for cooking

Toppings

• 1 cup ricotta cheese
• 1 tbsp milk
• 2 tbsp powdered sugar
• ½ tsp vanilla extract
• Fresh berries
• Olive the Best Vermont Maple Dark Balsamic Vinegar


1. In a large mixing bowl, combine together flour, granulated sugar, baking powder, baking soda, and sea salt. In a separate mixing bowl, whisk together buttermilk, egg, and Butter Olive Oil until smooth.
2. Pour the milk mixture into the dry ingredients and whisk until just combined. A few small lumps of flour should remain.
3. Heat a large skillet over medium heat and lightly grease with a drizzle of Butter Olive Oil. Scoop about ⅓ cup of batter per pancake and cook until golden brown on both sides. To make whipped ricotta, blend ricotta cheese, milk, powdered sugar, and vanilla extract in a small food processor until smooth.
4. Top warm pancakes with vanilla whipped ricotta, fresh berries, and a generous drizzle of Vermont Maple Dark Balsamic Vinegar.