Ricotta Pancakes
Delicious Ricotta Pancakes that are fluffy and perfect for breakfast or brunch.
Equipment
- bowl
- whisk
- Non-stick pan
- 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
- 1 pinch salt
Serving/cooking
- 1 tablespoon butter melted
- 8 oz strawberries halved or quartered
- 1 tablespoon caster/superfine sugar
- Maple syrup for dousing
Instructions
Main Instructions
- 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 spread evenly into a round.
- Cook 3 minutes – Cook the first side for 1 ½ minutes or until golden brown. Flip and cook the other side for 1 ½ minutes.
- Cook remaining – Continue cooking pancakes, keeping them stacked to stay warm.
- Serve with macerated strawberries, softened butter and 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. Leftovers will keep for 3-4 days in the fridge or 3 months in the 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
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