Ricotta pancakes are extra moist and fluffy. And easy to make too! Time to up your pancake game!
Don’t get me wrong – I LOVE traditional pancakes. But sometimes it’s nice to make a wee bit of an effort to make ricotta pancakes which are extra special.
Super moist inside with a flavour that is almost a bit cheesecakey, even when you don’t know it’s a ricotta pancake you’re eating, you know it’s different to the usual.
These are the pancakes that posh bistros have on their menus. Like Bills. Any Sydney-siders fond of Bill Granger’s ricotta pancakes? No need to battle the traffic into the city on weekends, not to mention the queue for a table. Just make these at home! 🙂
These hold up quite well made ahead too. Because they are so moist, they don’t suffer as much as ordinary pancakes (in my humble opinion) when reheated and they sweat slightly. It’s pretty much how they are straight off the stove.
These are lovely just served with butter and maple syrup, but I figure if I’m making the effort, I may as well go all the way. By “all the way”, it just involves sprinkling halved strawberries with sugar and leaving them to sweat for a bit to soften the strawberries and extract some of the juice. The fancy word for this is “macerated strawberries”, but really, all it means is that the strawberries are softened slightly.
A perfect match for the extra soft, fluffy ricotta pancakes.
So this weekend, why not stay in for brunch? Flop around in your daggy slippers, stay in your PJ’s, no need to comb your hair. The coffee refills are free and nothing – nothing – beats a good homemade meal. <3
Happy weekend everyone! – Nagi x
Fluffy Ricotta Pancakes
- 1 cup full fat ricotta cheese , not watery (Note 1)
- 2 large eggs , separated into yolks and whites
- 3/4 cup milk (full or low fat)
- 1/2 tsp vanilla extract (or essence)
- 1 cup plain flour
- 1 tsp baking powder
- 3 tbsp caster sugar (fine sugar)
- Pinch of salt
- 2 tsp butter
To Serve (optional...but not really!)
- 8 oz / 250g strawberries , halved
- 1 1/2 tsp sugar
- Maple syrup
- Place the ricotta, yolks, milk and vanilla in a bowl. Use a rubber spatula to mix (press down on large lumps as required) until there are no large lumps of ricotta.
- Add flour, baking powder, sugar and salt. Mix until just combined. The batter should be fairly thick.
- Place egg whites in a separate bowl. Whisk vigorously by hand for 30 seconds until foamy. It doesn't need to be stiff, just foamy on top and still watery egg whites underneath.
- Fold the egg whites into the batter and mix until just combined. The batter should be quite thick - thicker than normal pancake batter.
- Heat a non stick skillet over medium heat. Melt 1/2 tsp butter then use paper towels to wipe most of it off (Note 2).
- Pour a heaped ice cream scoop / 1/3 level cup of batter into the skillet. (Note 3) Use the scoop/cup to gently spread it into a (roughly) 15cm/6" round. Cook for 40 - 45 seconds or until a few bubbles appear on the edges (Note 4) and it is golden underneath.
- Flip and cook the other side for 40 seconds. Remove from the skillet and repeat with remaining batter, using extra butter as required (every 2 or 3 pancakes). Makes 6 pancakes. (Note 5)
- Serve warm with maple syrup and strawberries.
- Combine strawberries and 1 1/2 tsp sugar in a small bowl. Set aside for 10 minutes to allow them to sweat and soften slightly.
PS No counting calories for weekend brunch! 😉
LIFE OF DOZER
PPS When Dozer saw a table full of this…
….his reaction was THIS.
A stray strawberry and a huge hunk of pancake may have fallen his way….. 😉