Ricotta Pancakes. A time-tested favorite ricotta pancake recipe, this is a little tangy and very satisfying; perfect with fresh blueberries or strawberries. Set aside and keep the honey syrup warm. Extra-fluffy with creamy, custard-like middles — ricotta pancakes are something you need to try tout suite!
They're tastier than traditional pancakes, if you ask me. Don't worry, though—the pancakes don't feel cheesy at all and you won't be able to taste the ricotta in there. Ricotta pancakes are a step up from plain ones. You can cook Ricotta Pancakes using 9 ingredients and 8 steps. Here is how you cook that.
Ingredients of Ricotta Pancakes
- Prepare 250 grams of Full fat ricotta cheese.
- You need 125 ml of Milk (semi-skimmed or whole).
- You need 2 of Eggs, separated.
- It's 100 grams of Flour.
- You need 1 tsp of Baking powder.
- Prepare 1 pinch of Sea salt.
- You need 1 tsp of Baking soda.
- You need 1 tbsp of Lemon juice.
- Prepare of Butter, for frying.
Nice and fluffy and extra moist inside, step up your pancake game! Ricotta cheese adds a creamy richness to these pancakes without making them dense, and lemon brightens the batter. Whip the egg whites separately for an extra-fluffy stack! Perfect for a special weekend brunch, Mother's Day, or Father's Day.
Ricotta Pancakes instructions
- Put the ricotta, milk and egg yolks into a bowl and mix well to combine..
- Sift the flour with baking powder and salt.
- Stir in the flour, baking powder and salt and gently whisk to make a smooth batter..
- Beat the egg whites until they become foamy until they form soft peaks and then fold them into the ricotta mixture..
- Heat a frying pan on medium and add some butter.
- Pour some batter and slowly spread on the pan as it will not be very liquid.
- Cook each side for 45 seconds to 1 minute. The first side is cooked when it will be bubbly and the edges will be golden. The second side is done when you can see a little swelling on the pancake.
- Once cooled the pancaked can be frozen. Stack them with wax paper and wrap tightly in plastic. To reheat, thaw in the microwave and get them in a hot pan for a few seconds. This recipe.
These Sweet Cream Ricotta Pancakes are creamy, smooth, and literally melt in your mouth. Ricotta cheese is the difference maker in these babies as it is responsible for making them extra creamy. Buttermilk is a magic potion that transforms baked goods, without all of the extra fat of heavy cream. While stirring with a rubber spatula, add the flour mixture to the ricotta mixture and mix just until combined. Heat a griddle, then lightly butter it.
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