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–+ servings
Ricotta Pancakes

Ricotta Pancakes

These fluffy ricotta pancakes are a delicious twist on the classic, offering a soft and moist interior that's perfect for breakfast.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Breakfast
Cuisine Western
Servings 10 pancakes
Calories 148 kcal

Equipment

  • non-stick pan
  • Whisk
  • bowl
  • ice cream scoop

Ingredients
  

Wet ingredients

  • ¾ cup ricotta cheese full fat
  • 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. You should have little ricotta curd bits, but no giant ricotta clumps.
  • Add dry - Scatter the Dry ingredients across the surface then whisk until combined. The batter will be thicker than standard pancake batter.
  • Lightly butter pan - Heat a non-stick pan over medium heat until hot. Brush lightly with melted butter.
  • Batter - Pour in ¼ cup batter - it should spread evenly into a round shape, but may need coaxing.
  • Cook 3 minutes - Cook the first side for 1 ½ minutes or until golden brown. Flip then cook the other side for 1 ½ minutes.
  • Cook remaining - Continue cooking until you have 9 to 10 pancakes in total. Keep them stacked to keep warm.
  • Serve - Serve the pancakes with macerated strawberries, softened butter, and plenty of maple syrup!

Macerated strawberries (optional)

  • Toss together strawberries and sugar in a small bowl. Set aside for 20 minutes to allow them to sweat and soften.

Notes

Do not use whipped or creamed ricotta. The key is ensuring each pancake cooks for at least 3 minutes to ensure they are properly cooked inside.

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
Keyword Bill Granger, breakfast, dessert, fluffy pancakes, pancake recipe, ricotta pancakes
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