Green Tea Ricotta Pancakes with Honey Whipped Cream

Green Tea Ricotta Pancakes with Honey Whipped Cream | Sprig and Flours
As much as I love blogging, it was really nice to be on vacation with my family and away from the kitchen. And whenever it’s just the five of us, we always have a stellar time. This vacation was no exception. 

I loved showing my family around Boston. The city lends itself to being extremely lovable like a newborn pup. When I was planning the trip, I forgot that my family is 100% Californian, and they are not used to using their legs as a primary mode of transportation. I got a lot of groans from them when I, with much enthusiasm, would suggest something like “let’s walk to that restaurant over there!! It’s only two miles!”. You can see pictures from our lovely time in Boston here.

In New York, we squeezed ourselves into the tiniest hotel room the NYCFD would allow. We spent our three days there checking off every tourist attraction on our list. Washington D.C. was like a vacation for our vacation. It was not planned out so we mostly relaxed and leisurely strolled around – in other words, it was the perfect ending. Pictures are posted here.

The day after I got back from my family trip, I flew out to St. Louis, MO to meet Karl who was en route to Boston. He was making the cross-country journey by car to move his stuff to our apartment in Boston. I couldn’t be there for the first half of the journey, but I wasn’t going to miss the second half. We frequented McDonald’s for apple pies and bathroom breaks, stopped by Casey, Illinois to see the World’s Largest Wind Chime (and soon-to-be World’s Largest Rocking Chair), and sang tunes from one of our favorite movies, Willy Wonka & the Chocolate Factory.

I knew exactly what I wanted to make after my time-off from blogging. This little creation has been in the works for weeks, and it has finally come to life – my little Frankenstein pancakes! Actually they’re matcha green tea ricotta pancakes with honey whipped cream. These moist, spongy pancakes are made with matcha powder and creamy ricotta cheese. They’re served with fluffy whipped cream which was lightly sweetened by clover honey. This gourmet breakfast treat was the perfect addition to our Sunday brunch ritual, and it took a minimal amount of effort and time to make (a strict requirement for brunch in our household). Each bite, with a generous amount of whipped cream, drove me closer to bliss. Perfect happiness. With the honey whipped cream, there really is no need for any syrups, but do as you please! 

Green Tea Ricotta Pancakes with Honey Whipped Cream | Sprig and FloursGreen Tea Ricotta Pancakes with Honey Whipped Cream | Sprig and FloursGreen Tea Ricotta Pancakes with Honey Whipped Cream | Sprig and FloursGreen Tea Ricotta Pancakes with Honey Whipped Cream | Sprig and FloursGreen Tea Ricotta Pancakes with Honey Whipped Cream | Sprig and FloursGreen Tea Ricotta Pancakes with Honey Whipped Cream | Sprig and FloursGreen Tea Ricotta Pancakes with Honey Whipped Cream | Sprig and FloursThese pancakes were developed with help from Giada’s ricotta pancakes recipe, and the whipped cream was adapted from my avocado smoothies with honey whipped cream recipe.

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Green Tea Ricotta Pancakes with Honey Whipped Cream
 
Prep time
Cook time
Total time
 
Author:
Serves: 9
Ingredients
For the pancakes:
  • 1¾ cups all-purpose flour
  • 1½ tablespoons baking powder
  • 1 teaspoon salt
  • 2 tablespoons granulated sugar
  • ½ tablespoon matcha green tea powder
  • 1¼ cups water
  • ½ teaspoon vanilla extract
  • 1 cup whole milk ricotta cheese
  • cooking spray or unsalted butter
For the honey whipped cream:
  • 1 cup heavy cream
  • 2 tablespoons honey
Instructions
For the pancakes:
  1. In a medium bowl, mix together the flour, baking powder, salt, sugar, and matcha green tea powder with a whisk. Slowly whisk in the water and vanilla extract. Stir in the ricotta cheese until incorporated.
  2. Preheat the oven to 220 degrees F and line a large baking sheet with parchment paper, then set aside.
  3. Heat a skillet over medium-low heat. Spray the skillet with cooking spray (alternatively, you could melt ½ tablespoon of unsalted butter in the pan). Spoon ½ cup of batter and slowly pour it into the pan. Cook for about 3 minutes, until bubbles start to form on the surface. Flip, then cook the other side for 2 minutes, or until light brown. Place the pancake on the prepared baking sheet, and keep it warm in the preheated oven. Repeat until all the batter is used up.
  4. Serve warm with the honey whipped cream
For the honey whipped cream:
  1. With an electric mixer, mix the heavy whipping cream on medium speed for 2 minutes. Slowly add the honey, and increase the speed to medium-high. Whip just until the cream reaches stiff peaks. Serve with the pancakes.