I am loving pancakes at the moment I went for breakfast with a couple of friends and had a pile of pancakes and now I’m totally addicted. I decided to try out something a little bit different and make some ricotta pancakes instead of my regular buttermilk pancakes and the results were spectacular. But really even a bad pancake is a good pancake, don’t you think? I has to bring a smile to your face.
Now if you think ricotta pancakes will taste like cheese I can put your concerns to bed. The ricotta gives the pancake a soft light texture and makes them super fluffy, which is how a pancake should be. You will not detect the ricotta in these pancakes at all, you will wonder why you have never made pancakes with ricotta before, I promise. I am asking myself that same question.
I should mention I used the ricotta that comes in a packed rather than the ricotta that you buy from the deli. The ricotta in a packed is smoother and easily incorporated into the mixture as it has more liquid in it. If I was to use the ricotta from a deli I would add some water and beat it before use as you need to break the slice down into more of a liquid form that the block it comes in. So really just stick to the packet ricotta as its a winner.
We were fortunate to have a warm day on Sunday so I moved myself and these awesome ricotta pancakes out doors and onto the lawn. Who doesn’t love a picnic? Even one in your own backyard? Doesn’t it just look like a warm summers day? Who would have thought we were in the middle of winter? Yummo
Happy Baking xxx
Sophia
- 2 cups of plain or all- purpose flour
- ¼ cup white sugar
- 1 teaspoon baking soda
- 1 teaspoon of baking powder
- ½ teaspoon salt
- 2 large eggs
- 1 ½ cups milk
- 1 cup of ricotta cheese
- 1 teaspoon vanilla essence
- Combine the flour, sugar, baking soda, baking powder and salt into a bowl and stir until combined.
- In a separate bowl whisk the eggs, milk, ricotta and vanilla essence until well combined.
- Add the wet ingredients into the dry ingredients and stir until the mixture is well combined.
- Heat your griddle or fry pan and brush with some butter, spoon ⅓ cup of the mixture onto the griddle to form a disk shape, I cook one at a time as thats all I can fit. When bubbles form in the mixture, turn the pancake over and cook on the other side. Repeat the process, brushing your pan with butter each time.
- Serve with frozen raspberries that you have heated and maple syrup.
Mmmm so fluffy and delicious!! You really can’t beat pancakes!
Thanks Lucy 🙂
I love ricotta pancakes so much, yours look absolutely divine! And I love your cute picnic set up 🙂
Yes I’m very new to their discovery and am loving them too. Thank you 🙂
pancakes are always a good idea!! and these look SO delicious <3
Hi Laura and Nora,
Thanks for stopping by my blog 😀. I couldn’t agree more, give me pancakes any day of the week.
Oh, man! I wish I could eat ricotta. Stupid lactose-intolerance. These look amazing!
Oh no thats one thing I would find so hard, I love my dairy too much. Thank you and Thanks for stopping by xxx
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