These pancakes are worthy of a good homemade Sunday brunch at home. They have a super fluffy texture thanks to the whipped egg whites that add a lot of air to the batter. The surprise is when you find little bits of ricotta cheese in every bite!
My story with pancakes is a serious thing, for me it is not just another recipe, in fact it is the first recipe that I wanted to improve more and more on my own. This research led me to want to learn more about the world of baking and over the years here I am, sharing with you this easy beginner-level recipe that will not leave you indifferent, I assure you and give you my pancake-addict word.
For me, eating pancakes is sharing quality time with your friends or family while talking about life or simply enjoying the deliciousness of this recipe. If you’re up for making these irresistible ricotta pancakes, remember to tag me on Instagram @bloody_delicious or use the hashtag #bloodydelicious so I can see it and die of envy :_)
They really are addictive, and what’s more, even though they have ricotta cheese in them, they’re totally combinable with sweet as well as savoury. My super trick is to eat a salty one to start with and a sweet one to finish. Although in real life, to be honest, I eat a lot more than just two pancakes :)
Frequently Asked Questions
Can I add another cheese if I don’t have Ricotta?
If you don’t have Ricotta, you can add another fresh cheese without any problem, the flavour will change slightly. You can even make the pancakes without cheese and they will be just as good.
Can you cook them one day and eat them the next day?
You can, as long as you keep them in an airtight container in the fridge. But honestly, I wouldn’t do that, as they lose their fluffiness and you’d have to heat them in the microwave, which leaves them with a wet and mushy texture that’s not ideal.
Can you make the batter the night before and cook the pancakes the next morning?
If you want to have the pancakes for breakfast early in the morning and you don’t have much time, you can leave the batter mixed the night before and store it in the fridge. The next day, in the morning add the ricotta cheese, whip the egg whites and add them to the batter as explained step by step in the recipe description.
Ricotta Pancakes
These pancakes are worthy of a good homemade Sunday brunch at home. They have a super fluffy texture thanks to the whipped egg whites that add a lot of air to the batter. The surprise is when you find little bits of ricotta cheese in every bite!
Ingredients
PANCAKES
- 4 egg yolks
- 180 ml whole milk
- 1/2 tsp vanilla extract
- 150 g flour
- 1 tsp baking powder
- 1/4 tsp salt
- 250 g ricotta cheese
- 4 egg whites
TOPPING
- Honey
Instructions
- In a medium bowl mix the egg yolks, milk, vanilla, sifted flour, baking powder and salt.
- Add the ricotta cheese, mixing just enough to leave lumps in the batter so that they are noticeable when you eat them.
- In a separate bowl, whisk and whip the egg whites.
- Using a spatula, gently fold the egg whites into the previous mixture - do not rush this step, as it is important to keep as much air in the whipped egg whites as possible.
- In a large frying pan, over medium-low heat, put some butter and wait for it to melt. Spread it well all over the pan to grease it. You don't need to repeat this step if you have a good non-stick pan.
- Cook the pancakes on one side until you see bubbles appear on the top and the edges look more solid and defined, then flip them over and cook them on the other side until they are just as golden brown.
Notes
- Serve them hot or warm, with sweet or savoury, depending on the craving you have at the time. In my case, I went very basic and accompanied them with honey, which never fails as a good complement to this recipe.
Nutrition Information:
Yield: 10 Serving Size: 74.6Amount Per Serving: Calories: 270Total Fat: 9.6gSaturated Fat: 5.1gSodium: 327mgCarbohydrates: 32gFiber: 0.9gSugar: 5gProtein: 13.6g
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