RIcotta Pancakes

RIcotta Pancakes

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  • Prep Time


  • Total Time


  • Servings



  • 1⅓

    cups ricotta

  • ¾

    cups milk

  • 4

    eggs, separated

  • 1

    cup plain flour

  • 1

    teaspoon baking powder

  • a pinch of salt

  • 50

    g butter


Place ricotta, milk and egg yolks in a mixing bowl and mix to combine Sift the flour, baking powder and salt into a bowl. Add to the ricotta mixture and mix until just combined. Place egg whites in a clean dry bowl and beat until stiff peaks form. Fold egg whites through batter in two batches, with a large metal spoon. Lightly grease a large non-stick frying pan with a small portion of the butter and drop 2 tablespoons of batter per hotcake into the pan (don’t cook more than 3 per batch). Cook over a low to medium heat for 2 minutes, or until hotcakes have golden undersides. Turn hotcakes and cook on the other side until golden and cooked through. Transfer to a plate and quickly assemble with other ingredients. Note Hotcake batter can be stored for up to 24 hours, covered with plastic wrap in the refrigerator.


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