Tropical Fruit Ricotta Pancakes with Ambrosia Salsa

Topping
½ cup (125 mL) canned mandarin orange segments, drained and
chopped
½ cup (125 mL) canned pineapple tidbits, drained
½ banana, peeled and chopped
½ cup (125 mL) shredded coconut
¾ cup (175 mL) miniature marshmallows, sliced in halves
8 maraschino cherries, chopped
2 tbsp maraschino cherry juice or rum liqueur

Pancakes
1 cup (250 mL) all purpose flour
2 tsp (10 mL) baking powder
pinch salt
1 tsp (5 mL) melted butter
1 tub (275 g) Tre Stelle Tropical Fruit Ricotta
1 cup (250 mL) milk
2 eggs, beaten
water to thin batter if required

 

 

In a medium bowl, combine flour, baking powder and salt. In a separate bowl mix together Ricotta, milk and eggs. Slowly pour into flour mixture and stir only until combined, do not over mix. If batter is too thick add teaspoonfuls of water to thin.
Heat a non-stick skilled or griddle until a drop of water on the surface sizzles.
Using heaping teaspoonfuls place batter onto skillet. Cook until dry around edges and bubbles break on the surface. Turn and cook until golden brown.
Serve with ambrosia salsa and syrup if desired
Makes approximately 16-18 – 4” pancakes.