Fluffy Ricotta Pancakes Delight (Print Version)
# Ingredients:
→ Wet ingredients
01 -
3/4 cup full-fat ricotta cheese
02 -
3 large eggs (55 g each)
03 -
3 tbsp caster sugar (superfine sugar)
04 -
3/4 cup full-fat milk (low-fat acceptable)
05 -
1/2 tsp vanilla extract
06 -
1 tsp white vinegar (or other clear vinegar)
→ Dry ingredients
07 -
1 1/3 cups plain all-purpose flour
08 -
2 tsp baking powder
09 -
1/4 tsp baking soda (or 3/4 tsp additional baking powder)
10 -
Pinch of salt
→ Serving/cooking
11 -
1 tbsp (15 g) melted butter
12 -
250 g strawberries, halved or quartered
13 -
1 tbsp caster sugar (superfine sugar)
14 -
Maple syrup, for serving
# Instructions:
01 -
Place the wet ingredients in a bowl and whisk until combined. Ensure there are small ricotta curd bits, but avoid large clumps.
02 -
Scatter the dry ingredients over the wet mixture, then whisk until just combined. The batter should be slightly thicker than standard pancake batter.
03 -
Heat a non-stick pan over medium heat. Lightly brush the pan with melted butter or use a paper towel to spread it evenly.
04 -
Pour 1/4 cup of batter into the pan, spreading it gently to form a round shape. Cook the first side for 1 1/2 minutes or until golden brown. Flip and cook the other side for 1 1/2 minutes or until golden. Repeat with remaining batter.
05 -
Lower the heat as the pan gets hotter while cooking the remaining pancakes. Lightly butter the pan as needed. Stack cooked pancakes to keep them warm, or place them in a 50°C (125°F) oven.
06 -
Combine strawberries and caster sugar in a bowl. Let sit for 20 minutes until softened, or refrigerate overnight. Serve with pancakes.
07 -
Serve ricotta pancakes with macerated strawberries, softened butter, and ample maple syrup.
# Notes:
01 -
Control the heat carefully to ensure the pancakes cook evenly without burning or remaining raw inside.