Fluffy Ricotta Pancakes

By RecipeTin Eats · 30 min

Ingredients

Instructions

1. Whisk the wet ingredients in a bowl until combined. Small ricotta curds should remain, but no large clumps.
2. Scatter the dry ingredients over the top and whisk until combined. The batter will be slightly thicker than regular pancake batter.
3. Heat a non-stick pan over medium heat until hot. Brush lightly with melted butter, or melt a little and wipe off the excess with paper towel.
4. Pour in 1/4 cup of batter per pancake and spread it into a round, coaxing it if needed. An ice cream scoop works well for this.
5. Cook the first side for 1½ minutes, or until golden brown, lowering the heat if it browns too fast. Flip and cook the other side for 1½ minutes, or until golden. Move to a plate.
6. Repeat with the remaining batter, adding butter only lightly every second or third pancake and lowering the heat as the pan heats up. Stack the cooked pancakes and keep them warm in a 50°C (125°F) oven if needed. You should get 9 to 10 pancakes.
7. Optional: toss the strawberries with the sugar in a small bowl and leave for 20 minutes to soften, or refrigerate overnight. Serve the pancakes with the strawberries, softened butter and maple syrup.

Summarized from RecipeTin Eats's video. Watch it for the details.

More recipes with

EggMilkStrawberryRicotta cheese