Ricotta Pancakes
Enjoy fluffy ricotta pancakes, a delightful twist on standard pancakes that are soft and moist.
Equipment
- non-stick pan
- mixing bowl
- Whisk
- ice cream scoop
Ingredients
Wet ingredients
- ¾ cup ricotta cheese, full fat Do not use whipped or creamed ricotta.
- 3 large eggs 55g/2oz each
- 3 tablespoon caster sugar superfine sugar
- ¾ cup milk full fat best but low fat fine
- ½ teaspoon vanilla extract
- 1 teaspoon white vinegar or other clear vinegar
Dry ingredients
- 1 ⅓ cups plain/all-purpose flour
- 2 teaspoon baking powder
- ¼ teaspoon baking soda or ¾ teaspoon extra baking powder
- pinch salt
Serving/cooking
- 1 tablespoon butter, melted
- 8 oz strawberries, halved or quartered
- 1 tablespoon caster/superfine sugar
- Maple syrup for dousing
Instructions
Preparation
- Whisk wet: Place the wet ingredients in a bowl and whisk vigorously to combine.
- Add dry: Scatter the dry ingredients across the surface then whisk until combined.
- Lightly butter pan: Heat a non-stick pan over medium heat until hot. Brush lightly with melted butter.
- Batter: Pour in ¼ cup batter and let it spread evenly.
- Cook 3 minutes: Cook the first side for 1 ½ minutes until golden brown, then flip and cook the other side.
- Cook remaining: Continue cooking, lowering the heat as needed. Keep cooked pancakes stacked.
- Serve: Serve pancakes with macerated strawberries, softened butter, and maple syrup.
Macerated strawberries (optional)
- Toss strawberries and sugar in a bowl. Set aside for 20 minutes to allow them to soften.
Notes
Ensure each pancake cooks for at least 3 minutes to avoid raw batter inside. Leftovers can be kept in the fridge for 3-4 days or frozen for 3 months.
Nutrition
Serving: 1pancakeCalories: 148kcalCarbohydrates: 18gProtein: 6gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 64mgSodium: 51mgPotassium: 164mgFiber: 0.5gSugar: 5gVitamin A: 219IUCalcium: 106mgIron: 1mg
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