Ricotta Pancakes

 Ricotta Pancakes-A Cookbook Collection

I know, I know, you’re probably all completely over pancakes at the stage. I’m never over pancakes, I love Pancake Tuesday because I can eat them all day without feeling guilty. I would eat them every day If it didn’t mean I’d be the size of a house! I’ve wanted to make these little pancakes ever since I saw reruns of Nigella Summer last year but never got round to it (Nigella calls them hotcakes and this recipe is only slightly adapted from hers). Himself doesn’t like thick or American style pancakes, so when I make them it is the crepe style ones I make. I decided this year on PT to make these as a little extra treat for myself. Of course, once he saw them he wanted them, so I had to make an extra batch! They are really delicious, light and creamy tasting.

I like these with fruit. In the summer strawberries on their own would be perfect. As the strawberries available at this time of year are not great, I chop them up small, sprinkle with vanilla sugar and allow them to stand while I make the pancakes. This softens and sweetens them and draws out their juice. I served them to others with Nutella and marshmallow fluff (that’s a whole other story) and they went down a storm. I couldn’t bring myself to eat that, not a fan of overly sweet things I’m afraid.

There are great for a speedy breakfast treat because the batter does not need to stand for an hour like others. The recipe can easily be halved or doubled up. I made them again this morning as I have a nice extra day off for the long weekend. This time I grated the zest of half a lemon in a la Half Baked Harvest but this is not essential.

Makes 12, serves 4

Ingredients:

  • 250g full fat ricotta cheese
  • 125ml low fat milk
  • 2 large eggs (separated)
  • 100g plain flour
  • 1 tsp baking powder
  • A pinch of salt
  • Grated zest of a small lemon (optional)
  • 2 tsp groundnut oil or other neutral flavoured oil
  • 250g chopped strawberries or other berries of your choice
  • 1 tbsp. vanilla sugar or caster sugar

Method:

  1. Put the ricotta, milk and egg yolks into a bowl and mix well to combine. Stir in the flour, baking powder and salt and gently whisk to make a smooth batter. Stir in the lemon zest now if you are using it.
  2. In another bowl beat the egg whites until they become foamy, this only takes a few mins by hand. Fold them gently into the batter.
  3. Heat the oil in a large frying pan, preferably non-stick,  and drop in half a ladleful of batter per pancake.
  4. Cook the pancakes for about 1 minute until golden and then flip them over and cook for another minute. If you are making a large you can keep them warm in a low oven covered with foil until you have finished making the lot. Serve them with the strawberries. Or Nutella and marshmallow fluff if you’re that way inclined!

Ricotta Pancakes - A Cookbook Collection

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