Ricotta Pancakes
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5.0
3 reviews
Excellent
Ricotta Pancakes
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Start your day with these delicious ricotta pancakes! They're moist, tender, and fluffy. Plus, this recipe is super simple to follow, so you can prepare a stack in no time.Ricotta pancakes are a fantastic way to use leftover ricotta cheese. By substituting a substantial portion of the flour typically used in traditional pancakes, they acquire a distinctive texture that is both moist and tender and incredibly delicious. While delicious on their own, you can customize them with add-ins like chocolate chips or blueberries. For more Pancake recipes, check out Blueberry Pancakes, Banana Pancakes, and Buttermilk Pancakes. They are all delicious, especially when paired with our homemade pancake syrup or Blueberry Syrup.
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Ingredients
- 125 g all-purpose flour
- 50 g granulated sugar
- 1-½ teaspoons baking powder
- ¼ teaspoon kosher salt
- 180 g whole milk ricotta
- 3 large eggs
- 60 ml whole milk
- 15 ml vanilla extract
- 2 tablespoons unsalted butter, melted and cooled
Instructions
- In a large bowl, add ricotta cheese, 2 whole eggs, milk, salt, cooled melted butter, and vanilla extract. Whisk until completely combined.
- Place a sifter over the ricotta mixture and sift together the flour, sugar, and baking powder. Gently stir with a whisk or spatula until just combined. Avoid overmixing; it's fine if the batter is slightly lumpy. Let the batter rest for 10 minutes.
- Heat a non-stick skillet over medium heat. Lightly grease the skillet with a paper towel. Using a 3.25-oz portion scoop or a ½ cup measuring cup, pour the batter into the skillet.
- Reduce heat to medium-low and cook for about 3 minutes, until the edges start to set and bubbles form on the surface.
- Flip the pancake and cook for a minute or 2 or until golden on the other side. Transfer to a plate and repeat with the remaining batter, greasing the skillet each time if needed.
- Serve the pancakes warm with your favorite toppings.
Equipments used:
Notes
- How to Store:
- Pancakes are best when freshly cooked. Store cooked pancakes in an airtight container in the fridge for up to 3 days. Reheat in the microwave for 10-15 seconds until hot.
- How to Freeze:
- Let the pancakes cool completely. Place parchment or wax paper between each pancake and stack them. Wrap the stack tightly in aluminum foil or place it in a heavy-duty freezer bag. Store in the freezer for up to 3 months.
- To reheat, preheat oven to 375°F. Place pancakes in a single layer on a baking sheet and cover with foil. Bake for 8-10 minutes or until hot. Alternatively, you can reheat it in the microwave for 10-15 seconds bursts.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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