Ricotta Pancakes
These are our favourite weekend pancakes, I warn you they are addictive. Whisking the egg whites make these pancakes light and fluffy and adding ricotta gives them a lovely creaminess. In this version I add vanilla extract, but you can change it up and use lemon zest instead (lemon and ricotta are a marriage made in heaven). Sometimes I also throw berries straight into the batter too.
Serve these with maple syrup, blueberries and sliced banana.
ingredients
250g ricotta
125ml milk
2 organic eggs, separated
100g plain flour
1 teaspoon baking powder
1 teaspoon vanilla extract
125g - 150g blueberries (1 small punnet)
vegetable oil, for cooking
to serve
banana
maple syrup
method
In a bowl combine the ricotta, milk, vanilla extract and egg yolks, break up with a spatula until smooth. Next add the flour and baking powder. In a separate bowl whisk the egg whites by hand, for just 2 mins or so, just so they are softly firm. Fold into the pancake mix, lightly, to retain the air and keep the mix light and fluffy. Finally, fold through the whole blueberries (optional).
Heat a large frying pan and lightly brush with veg oil. Drop in a spoon of batter, cook until bubbles appear in the surface, then flip them over and cook for another minute. They should be lightly golden on both sides. Serve with blueberries and a little maple syrup.