Fluffy Ricotta Pancakes

Fluffy Ricotta Pancakes

  By admin

November 19, 2016


1 cup ricotta cheese (strained of any excess liquid)

1 cup flour

1/2 teaspoon baking powder

1 1/2 tablespoons sugar

1/8 teaspoon salt

3/4 cup milk

2 eggs, separated into yolks and whites

1/2 teaspoon vanilla essence

Butter, for the pan

Lots of Lemon Curd to drizzle over the pan cakes


1Combine flour, baking powder, sugar, and salt in a small bowl.

2Combine ricotta, milk, egg yolks, and vanilla in a separate, larger mixing bowl.

3Add the dry ingredients to the ricotta and milk mixture, stirring gently until just combined.

4Beat the egg whites until stiff. Stir a small scoop of the egg whites into the pancake batter to lighten the batter, then gently fold in the remaining whites with a spatula.

5Heat a pan, nonstick works best, over medium-high heat. Melt a small bit of butter in the pan, just enough to coat the surface. Pour batter into the hot pan. Cook the pancakes for about 3 or 4 minutes, until the undersides are golden and you see a few bubbles popping through the pancakes.

6Flip the pancakes and cook another 2 to 3 minutes, until golden. Repeat with the remaining pancakes.

7Serve the pancakes immediately with lots of lemon curd - ENJOY


0 Reviews

All fields are required to submit a review.

Free shipping to all retail New Zealand customers with orders over $50.00. Dismiss