25 mins
Ricotta Pancakes
Recipe by Graham
Ricotta Pancakes make a great breakfast or light lunch. Ricotta is an Italian whey cheese usually made from sheep's milk whey left over from the production of cheese. Ricotta can be eaten by persons with casein intolerance. The curds are creamy white in appearance, slightly sweet in taste, and contain around 13% fat, so is somewhat similar in texture to some cottage cheese variants, though considerably lighter
Rich Apple Chutney 
Rillettes de Porc Ingredients for Ricotta Pancakes
Currently displaying quantities in US Imperial Measurements
How to Cook Ricotta Pancakes
- Remove the zest from half of the lemon (keep the lemon for other use). Separate the eggs. Mix together the flour, sugar, salt, lemon zest, ricotta, and egg yolks in a large bowl until thoroughly combined. Beat the egg whites in a separate bowl until stiff, then fold the egg whites into the ricotta mixture.
- Heat a non-stick griddle to medium-high heat (you can use a flat-bottomed frying pan if you don't have a griddle). Spread a knob of butter on the hot griddle then ladle about 4 fl oz (120ml or ½ cup) of the pancake mixture onto the griddle and cook for about 2 minutes per side, until golden. Keep the pancakes warm in a low oven and repeat until the pancake mixture is used up. Serve warm with butter or Maple syrup.
GRAHAM'S HOT TIP:
Ricotta, like all fresh curds, is not a product that you can keep for a long time, so buy it fresh as you need it.
Reviews of Ricotta Pancakes
| December 14 2014 These pancakes are terrific; we added lots of lemon and even tried them with orange and got rave reviews from the family both times. Fluffy, protien filled and light not like the stuck-to-the roof of your mouth pancakes that make me gag. They're definitely one of my favorite breakfast treats now. I love making 'em and eating 'em. EvelynWaughton (4 reviews) |
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