Ricotta pancakes: decadently fluffy and delicious | Real Homes

Ricotta pancakes: light, delicious and sweet

Ricotta pancakes are fluffy and light, and make for a lovely variation on the traditional recipe – we guarantee you these beauties will be devoured in seconds

Ricotta pancakes
(Image credit: Getty)

The first time we made ricotta pancakes instead of regular pancakes was a true 'aha!' moment. These pancakes are so delectably fluffy and soft that even fluffy, American-style pancakes can taste a bit tough after. The pancake batter here also seems to be made for berries: add blueberries or raspberries for best results. 

Find all our pancake recipes in one place, including traditional French crepes and American pancakes. Discover more delicious recipes on our hub page. 

Ricotta pancake recipe

Ingredients:

To make enough of these delectable pancakes for two to three people, you will need:

  • Ricotta cheese, 250 grams
  • Three large eggs, separated
  • Brown caster sugar, about half a cup, according to taste
  • Plain flour, 220 grams
  • Butter, two teaspoons melted, plus extra for greasing the pan
  • Fresh blueberries and/or raspberries, 300 grams, washed and dried
  • The zests of half a lemon and half an orange

Method:

1. Combine the egg yolk and ricotta in a large mixing bowl. Add the sugar, whisk until smooth. 

2. Start adding the flour gradually, a few tablespoons at a time. Whisk well to form a smooth, thick batter. Taste to check it's sweet enough and add a bit more sugar if necessary. 

3. Add the citrus zest, fresh berries, and melted butter and mix well.

4. In a separate mixing bowl, whisk the egg whites until very stiff and foam-like. Make sure there's no liquid left, or the pancakes will flop. It may be easier to do this in a food processor. 

5. Carefully fold the egg white to the pancake batter. Do this slowly to prevent the egg white from collapsing. Scatter 

6. Melt a little butter in a non-stick frying pan on a medium heat. Now, scoop a little of the batter with a ladle or tablespoon and start making the pancake. Less is more here: if using a ladle, fill it only halfway. 

7. Once the edges of the pancake go golden and the uncooked side starts getting little holes in it, flip. This bit requires a bit of dexterity (and probably practice): you may find it easier to flip this delicate pancake using two spatulas rather than one. 

8. Cook for a further minute or so. The pancake should be just cooked inside, but if it's still raw, try using less of the batter per pancake.