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Ricotta Pancakes

Ricotta Pancakes

Ricotta Pancakes


  • 246 g (1 cup) fresh ricotta cheese - if the ricotta is quite watery, place it in a sieve for 20 minutes to remove some of the water and make it thicker.
  • 180 g (1 cup) cake flour
  • tbsp (63 g) white sugar
  • ½ tsp (1 g) baking powder
  • ¼ tsp (1.5 g) salt
  • ¾ cup (188 ml) full-cream milk
  • 2 large eggs separated
  • 1 tsp vanilla essence
  • 10 ml butter for cooking


  • Whisk the flour, sugar, baking powder and salt together in a bowl and set it aside.
  • In a separate larger bowl, combine the ricotta, milk, egg yolks and vanilla essence. Then add the dry ingredients into the ricotta and milk mixture, stirring gently until just combined.
  • In a mixing bowl beat the egg whites with a handheld electric mixer until stiff peaks form. Stir a small amount of the egg whites into the pancake batter to loosen it up, then gently fold in the remaining whipped egg whites with a spatula. The mixture will be thicker than normal pancake batter.
  • Use a non-stick skillet over medium heat. Melt a small knob of butter in the pan, enough to coat the surface. Using an ice-cream scoop or a big tablespoon, spoon some batter into the heated pan. You can use the back of the spoon to gently spread it out.
  • Cook the pancakes for about a minute or until a few bubbles appear on the edges (not the middle) and it is golden underneath. Flip the pancakes and cook for another minute, until golden. Repeat with the remaining pancakes.
  • Serve the pancakes immediately with either syrup, icing sugar or whipped cream and strawberries.

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