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.
Ricotta pancake recipe
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
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.