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Ricotta Pancakes

Ricotta pancakes are great for a light but satisfactory meal.
  • By Breville
  • 10138 Views
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Ready Time
30 mins
Preparation
15 mins
Cooking
15 mins
Serves   8-10
ready_time
30 mins
Ready Time
15 mins
Preparation
15 mins
Cooking
  8-10
Serves
server

Ingredients

  • 3 eggs, separated
  • 2 tablespoons caster sugar
  • 200g fresh ricotta
  • ½ cup (125ml) milk
  • ¾ cup (110g) self raising flour
  • 1 ½ teaspoons baking powder
  • Unsalted butter for greasing
  • fresh berries, maple syrup and fresh ricotta to serve

Method

  1. Assemble mixer using the whisk attachment. Add egg whites to mixer bowl. Turn the mixer to AERATE/WHIP setting and whisk egg whites until soft peaks form. Add sugar and whisk for 1 minute. Transfer egg white mixture to another bowl.
  2. Place egg yolks, ricotta and milk into bowl of mixer. Still using the whisk attachment, turn the mixer to CREAM/BEAT setting and mix until combined.  Reduce speed to KNEAD/FOLD and add sifted flour and baking powder and mix until just combined. Return egg white mixture back into mixer bowl and mix on KNEAD/FOLD setting until just combined.
  3. Heat a heavy base frying pan or griddle over a low to moderate heat. Lightly grease with butter.
  4. Spoon about 1/3 cup of the mixture into pan and cook until golden brown on both sides.
  5. Serve with fresh raspberries, maple syrup and fresh ricotta.

TIP: For berry pancakes pour mixture into pan; top with several fresh berries before flipping over and cooking other side.

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Guest Monday, 16 September 2019
 
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