Fluffy Ricotta Pancake Recipe
Moist, delicious, light, and airy, these fluffy ricotta pancakes make the perfect weekend breakfast. Serve them with maple syrup and fresh fruit or add some fresh lemon curd add on the side and you’ve got a crowd-pleaser on your hands.
Ingredients
- 1 cup all - purporse flour
- 1 tbsp sugar
- 1 tsp baking powder
- 0.5 tsp baking soda
- 1 cup ricotta cheese (250 gm)
- ⅔ cup milk
- 3 eggs (small), separated
- 1 cup fresh or frozen blueberries
- 1 tsp vanilla
- pinch of salt
- butter to fry
Instructions
- In a bowl whisk together the flour, sugar, baking powder, and baking soda.
- In a second bowl add the ricotta, egg yolks, milk, vanilla, and salt and mix well together. Slowly combine this with the flour mixture. Add the lemon zest and set aside for a few minutes.
- In a separate bowl, whisk the egg whites until they form cloud-like consistency. You don’t need stiff peaks, but the egg whites should be frothy and white in color.
- Next, heat a non–stick pan.
- While the pan is heating use a wooden spoon or spatula and gently fold the egg whites into the flour mixture. The mixture should feel light and airy.
- Add a knob of butter into the warm pan and spread it around. Using 1/3 cup batter measure, pour this onto the preheated pan starting in the middle and moving around in a circular motion to get the perfectly shaped pancake. Top with a few blueberries and leave to cook for 2 – 3 minutes before flipping over. (Remember you only want to flip once). When you start to see a few air bubbles on the top surface, you know it’s the right time to flip the pancakes over. Continue cooking the other side for 1 -2 minutes. Repeat with the rest of the batter.
- Serve the pancakes hot. I love to drizzle mine with maple syrup and fresh fruit.