Fluffy Ricotta Pancakes

Shared by Miso

Nutrition

• Ricotta cheese
  0.8 cup
• Egg
  3 large
• Sugar
  3 tbsp
• Milk
  0.8 cup
• Vanilla extract
  0.5 tsp
• Vinegar
  1 tsp
• Flour
  1.3 cups
• Baking powder
  2 tsp
• Baking soda
  0.3 tsp
• Salt
  1 Pinch
• Butter
  15 g
• Strawberry
  250 g
• Sugar
  1 tbsp
• Maple syrup
  g

Instructions

1. 1

   Whisk wet ingredients – Whisk the Wet ingredients in a bowl. Be vigorous to break up the ricotta! You will end up with little ricotta curd bits all throughout but no clumps of ricotta.

2. 2

   Whisk in dry ingredients – Scatter the flour, baking powder, baking soda and salt across the surface. Then whisk just until the flour is incorporated and the batter is lump free.

3. 3

   Heat pan – Using a good non-stick pan, heat it on medium. Then either brush lightly with a bit of melted butter, or melt a little dab of butter then wipe the excess off with a paper towel. Why? Because otherwise the excess butter will burn when cooking the pancake, leaving unsightly dark brown patches and a burnt flavour. It’s a common mistake! We just want to use the bare minimum so the pancake doesn’t get stuck on the pan.

4. 4

   Dollop batter – Pour 1/4 cup batter in the middle of the pan. It should pretty much spread into an even-round by itself but may need a bit of coaxing. Don’t spread it too thin, we want ricotta pancakes nice and thick!

5. 5

   Cook 3 minutes – Cook the first side for 1 1/2 minutes or until golden brown. The sides and surface should be just about set so the pancake holds its shape when you flip. Flip, then cook the other side for 1 1/2 minutes until golden. Adjust the stove heat as needed to ensure they don’t brown too fast. You really need the pancakes to cook for 3 minutes and be golden brown to ensure they are fully cooked inside.

6. 6

   Remove pancakes and continue cooking. If you want the perfect golden brown surface like pictured in this post, either do not any more butter at all OR just brush the pan very lightly with butter. Stack the pancakes up so they keep each other warm. I use 2 pans so it takes me around 12 minutes to cook the whole batch. If you’re only using one pan, you might want to keep them warm in a low oven, or just microwave briefly before serving (they reheat 100% perfectly).