Prep: 15 minutesCook: 15 minutesTotal: 30 minutes
Soft and fluffy Ricotta Pancakes made from scratch.
- 210 grams (1 and 1/2 cups) plain flour or all purpose flour, sifted
- 50 grams (1/4 cup) caster sugar or granulated sugar
- 2 teaspoons baking powder
- Pinch of salt
- 2 large eggs
- 180 ml (3/4 cup) full fat or whole milk
- 190 grams (3/4 cup) full fat ricotta*
- 1 teaspoon vanilla extract
- Butter, for frying
- Blueberries, for serving
- Maple syrup, for serving
- In a large mixing bowl, add flour, sugar, baking powder and salt. Whisk briefly to combine.
- In a separate mixing bowl, add eggs, milk, ricotta and vanilla. Whisk for 30 seconds to break up the egg yolks and combine the wet ingredients.
- Pour wet ingredients into dry ingredients and whisk to combine. Batter should be thick and smooth.
- Place a medium-sized frying pan on low-medium heat. Add a teaspoon of butter and smear it around to cover the base of the frying pan. Add approximately 3 tablespoons of pancake batter to the middle of the pan.
- Fry pancake until golden. Flip and cook on the other side until lightly golden. Repeat with the remaining pancake batter, smearing the pan with butter after every pancake. Serve warm with fresh blueberries and maple syrup.
*Ricotta: I recommend using a creamy store-bought ricotta for this recipe, rather than a block of fresh ricotta cheese. I tested this recipe using Perfect Italiano Ricotta. You can see the texture in the photo below.
COOKING NOTE: Due to the moisture of the ricotta, these pancakes need to be cooked on a lower heat than regular pancakes, to ensure the inside is fully cooked through. Every stove is different, so do a tester pancake first to ensure that when the outside is golden, it’s fully cooked in the middle. If not, turn the heat down and cook each pancake for longer.
Serving Size: 1 pancake Calories: 253 Sugar: 9.9 g Sodium: 143.9 mg Fat: 8.8 g Carbohydrates: 32.8 g Protein: 10.7 g Cholesterol: 70.7 mg
Nutrition information is a guide only.
Category: BreakfastCuisine: Australia