To make the simmered raspberries: add the raspberries, sugar, vanilla extract, salt and a splash of water to a skillet. Cook until softened, about 5 minutes. Keep under very low heat while you make the pancakes.
In a large bowl, whisk together the flour, sugar, baking powder and salt.
In a medium bowl, whisk together the ricotta, whole milk, egg, vanilla extract and melted butter. In one batch, add the wet ingredients to the dry and mix until just combined.
Place a medium skillet over medium heat and add the butter or oil. When warm, using a 1/4 cup measure, drop mounds of batter onto the skillet. Cook for 1 to 2 minutes until bubbles on the surface form. Flip and cook on the opposite side for an additional minute. Transfer to a preheated oven to keep warm while you work your way through the rest of the batter. Top pancakes with a spoonful of the warm simmered raspberries.
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