RIcotta Pancakes
By jsmith4532
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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