Just imagine your favorite pancake recipe, now add an Italian flair to it with creamy ricotta and here you have it!
The ricotta adds a special richness and moisture. These pancakes are melt-in-your-mouth soft and tender, they’re perfectly fluffy.
- 250g/1 cup ricotta cheese
- 150g/1 cup all-purpose flour
- 1/2 tsp baking powder
- 1 1/2 tbsp granulated sugar
- 1/4 tsp fine salt
- 175ml/3/4 cup whole full fat milk
- 2 large eggs
- 1/2 tsp vanilla extract
- Butter, for cooking
- Maple syrup
- Blueberries & strawberries
If your ricotta seems to have a lot of liquid, set it in a fine mesh strainer to drain off excess liquid about 30 minutes before you start cooking. If your ricotta seems fairly dry and compact, you can skip this step.
Whisk together flour, baking powder, sugar, and salt in a bowl. Add ricotta, milk, eggs and vanilla and whisk until you have thick, smooth batter.
Heat a griddle over medium-high heat. Melt a small bit of butter in the pan, just enough to coat the surface. Use a 1/3-cup measure to pour batter onto the hot griddle. Cook the pancakes for about 3 or 4 minutes, until the undersides are golden and you see a few bubbles popping through the pancakes. Flip the pancakes and cook another 2 to 3 minutes, until golden. Repeat with the remaining pancakes.