Ricotta Pancakes
Deliciously fluffy ricotta pancakes with a soft texture, perfect for breakfast.
Equipment
- Non-stick pan
Ingredients
Wet ingredients
- ¾ cup ricotta cheese full fat
- 3 large eggs (55g/2oz each)
- 3 tablespoon caster sugar superfine sugar
- ¾ cup milk full fat best but low fat fine
- ½ teaspoon vanilla extract
- 1 teaspoon white vinegar (or other clear or clear-ish vinegar)
Dry ingredients
- 1 ⅓ cups plain/all-purpose flour
- 2 teaspoon baking powder
- ¼ teaspoon baking soda (bi0carb) or ¾ teaspoon extra baking powder
- 1 pinch salt
Serving/cooking
- 1 tablespoon butter melted (for cooking)
- 8 oz strawberries halved or quartered
- 1 tablespoon caster/superfine sugar
- Maple syrup for dousing
Instructions
Preparation
- Whisk wet - Place the Wet ingredients in a bowl and whisk vigorously to combine.
- Add dry - Scatter the Dry ingredients across the surface then whisk until combined.
- Lightly butter pan - Heat a non-stick pan over medium heat until hot. Brush lightly with melted butter.
- Batter - Pour in ¼ cup batter and spread evenly into a round.
- Cook 3 minutes - Cook the first side for 1 ½ minutes or until golden brown, then flip and cook the other side.
- Cook remaining - Continue cooking, lowering the heat as you go. You should get 9 to 10 in total.
- Serve - Serve ricotta pancakes with macerated strawberries, softened butter, and maple syrup.
Macerated strawberries (optional)
- Toss together strawberries and sugar in a small bowl. Set aside for 20 minutes to allow them to sweat.
Notes
Aim for 3 minutes cooking per side for golden brown surfaces. Keep pancakes warm as you cook the remaining.
Nutrition
Serving: 1pancakeCalories: 148kcal
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