Serves: 6
Prep Time: 20 minutes
Cook Time: 6 minutes

Post® Great Grains Raisins, Dates and Pecans Pancakes

Post® Great Grains Raisins, Dates and Pecans Pancakes
 Average 5 out of 5


1cup part-skim ricotta cheese
4large eggs, separated
3/4cup buttermilk
1cup all-purpose flour
1-1/2tsp. baking powder
Pinch of salt
1-1/2cups plus 6 Tbsp. Post® Great Grains Raisins, Dates and Pecans cereal
1/4cup granulated sugar
2Tbsp. (about) unsalted butter
2small bananas, peeled and thinly sliced
1cup fresh blueberries
3/4cup pure maple syrup


WHISK the ricotta and egg yolks together in a large bowl to blend, then whisk in the buttermilk. Sift the flour, baking powder, and salt into the ricotta mixture.
STIR with the whisk just until combined. Stir in 1-1/2 cups of the cereal. Using an electric mixer, beat the egg whites and sugar in another large bowl until firm but moist peaks form. Using a large silicone spatula, gently fold the egg whites through the batter in 2 additions.
HEAT a griddle or large nonstick sauté pan over medium-low heat. Melt some butter on the hot griddle. Working in batches, ladle about 1/2 cup of the batter onto the griddle for each pancake. Using the back of the ladle, spread the batter to thin out the pancake to about 1/2 inch.
COOK the pancakes about 3 minutes per side, or until they puff, become golden brown and are just cooked through.
TRANSFER 2 pancakes to each of 6 plates as the pancakes are done. Top the pancakes with the bananas and blueberries and drizzle with maple syrup.  Sprinkle each serving with the 1 tablespoon of cereal and serve immediately.

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