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RIcotta Pancakes

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Ingredients

  • 1 1/3 cups ricotta
  • 3/4 cups milk
  • 4 eggs, separated
  • 1 cup plain flour
  • 1 teaspoon baking powder
  • a pinch of salt
  • 50 g butter

Details

Preparation

Step 1

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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