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Ricotta Pancakes
Switch things up this Pancake Day with these Ricotta Pancakes! They’re light and fluffy, with a creamy, custardy middle. Generally, I like to serve them with butter and a ridiculous amount of maple syrup, but feel free to get as creative as you’d like!
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 8 1x
Ingredients
Scale
- 125 g plain flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- 2 large eggs, separated
- 250 g ricotta, drained
- 150 ml semi-skimmed or whole milk
- 1 tsp vanilla extract
- neutral oil or butter, for cooking
Instructions
- Combine the plain flour, baking powder and salt in a medium mixing bowl. Set aside.
- Separate the eggs, placing the whites and yolks in two separate medium mixing bowls. Add the ricotta, milk and vanilla extract to the egg yolks and whisk until mostly smooth – a few lumps here and there is ok. Add the ricotta mixture to the dry ingredients and whisk until mostly smooth. Again, having a few lumps is ok.
- Whisk the egg whites until stiff peaks form. Gently fold the egg whites into the batter.
- Heat a large non-stick frying pan or griddle over medium-low heat and brush with melted butter or oil. Pour a ladleful of batter onto the pan. Cook until bubbles appear on the top of the pancake and the bottom is golden brown and set, around 2 minutes. Flip carefully and cook until golden brown on the other side, around 2 minutes. Repeat with the remaining batter. Serve warm with your desired toppings and enjoy!
