Ricotta Pancakes
Fluffy Ricotta Pancakes are a delicious breakfast option that proves to be extra soft and fluffy, perfect for any occasion.
Equipment
- Non-stick pan
- Whisk
- Bowls
- 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 or clear-ish vinegar)
Dry ingredients
- 1 ⅓ cups plain/all-purpose flour
- 2 teaspoon baking powder
- ¼ teaspoon baking soda (or ¾ teaspoon extra baking powder)
- a pinch salt
Serving/cooking
- 1 tablespoon butter melted
- 8 oz strawberries (halved or quartered)
- 1 tablespoon caster/superfine sugar
- Maple syrup for dousing
Instructions
Instructions
- Whisk wet ingredients in a bowl and combine until little ricotta curds remain.
- Scatter dry ingredients across the surface and whisk until combined, batter should be thicker than standard pancake batter.
- Heat a non-stick pan over medium heat, brush lightly with melted butter.
- Pour ¼ cup of batter into the pan, adjust to spread evenly.
- Cook the first side for 1 ½ minutes until golden brown, then flip and cook the other side for another 1 ½ minutes.
- Repeat the cooking process for remaining batter, keeping cooked pancakes stacked warm.
- Serve pancakes with strawberries, softened butter, and generous maple syrup.
Notes
Ricotta pancakes are best served warm and can be topped with macerated strawberries for added flavor. Leftovers keep well in the fridge or freezer.
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
Tried this recipe?Let us know how it was!