About this recipe:Sweet and fluffy ricotta pancakes make for a delicious twist on typical pancakes. The ricotta adds a special tang and extra flavour.
275g ricotta cheese
125ml skimmed milk
2 eggs, separated
100g plain flour
1 teaspoon baking powder
1 pinch salt
1 tablespoon rapeseed oil, or as needed
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Method Prep:15min › Cook:10min › Ready in:25min
Place a non-stick frying pan over medium-low heat.
Stir together the ricotta, milk and egg yolks till smooth. Add the flour, baking powder and salt and stir till just combined.
Whisk egg whites in a separate bowl till frothy; fold into the ricotta mixture.
Add about 1 teaspoon of oil to the preheated pan; pour in 4 tablespoons (60ml) of pancake batter for each pancake. Cook till golden brown and bubbles appear at the surface, about 2 minutes. Flip and cook till golden on the other side, 1 to 2 minutes more. Repeat with remaining pancake batter, adding more oil as needed.
Adding lemon zest to the pancake batter makes for a delicious addition to these ricotta pancakes. Serve with fresh berries and your favourite syrup.