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Ricotta Pancakes

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Ingredients

Scale
  • 1 cup ricotta cheese (preferably full-fat for richness)
  • 1 cup all-purpose flour
  • 2 large eggs
  • 1/2 cup milk (use any type of milk you prefer, including dairy-free alternatives)
  • 2 tablespoons sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • Butter or oil for cooking
  • Fresh fruit for topping (optional, such as berries, bananas, or apples)
  • Maple syrup for drizzling (optional)
  • Powdered sugar for dusting (optional)

Ingredient Highlights

 

  • Ricotta Cheese: Ricotta cheese is the key ingredient in this recipe, providing a rich, creamy texture and a slight tang that makes these pancakes stand out from the usual.
  • Flour and Eggs: These form the base of the pancake batter, contributing to structure and fluffiness.
  • Baking Powder: This helps the pancakes rise and stay fluffy.
  • Milk and Sugar: These ingredients bring moisture and sweetness to the batter, balancing the savory richness of the ricotta cheese.
  • Vanilla Extract: A touch of vanilla enhances the flavor, adding a subtle sweetness to the pancakes.

Instructions

Prepare the Pancake Batter

  1. Mix the Wet Ingredients: In a large mixing bowl, whisk together the ricotta cheese, eggs, milk, sugar, and vanilla extract until smooth and combined. The ricotta should blend seamlessly with the wet ingredients.

  2. Combine the Dry Ingredients: In a separate bowl, sift together the flour, baking powder, and salt to ensure even distribution of the dry ingredients.

  3. Add the Dry Ingredients to the Wet Ingredients: Gradually fold the dry ingredients into the wet mixture using a spatula or wooden spoon. Stir until just combined; be careful not to overmix. The batter should be slightly lumpy but thick and smooth.

Cook the Pancakes

  1. Heat the Pan: Place a non-stick skillet or griddle over medium heat. Add a small amount of butter or oil to coat the surface.

  2. Cook the Pancakes: Once the pan is hot, pour about 1/4 cup of batter for each pancake. Use the back of a spoon to gently spread the batter into a round shape if needed.

  3. Flip and Cook Until Golden: Cook the pancakes for about 2-3 minutes on the first side, or until bubbles form on the surface and the edges start to look set. Flip the pancakes and cook for an additional 1-2 minutes on the other side until golden brown and cooked through.

  4. Keep Warm: If cooking in batches, keep the finished pancakes warm by placing them on a plate in a low oven (around 200°F/90°C) while you cook the remaining pancakes.

Serve and Enjoy

 

  1. Serve Immediately: Stack the pancakes on a plate and serve while they’re still warm.

Nutrition

Find it online: https://buttereats.com/ricotta-pancakes/