Ricotta Pancakes

There is something so luxurious about adding cheese to pancakes, especially fresh ricotta. It is one of those ingredients that adds a lovely lightness, and a fresh taste you can’t quite put your finger on. Although the husband makes a pretty faultless pancake (using a Skye Gyngell recipe), I was inspired to try my hand at them myself. What better excuse than the just purchased Rose Bakery cookbook: Breakfast Lunch Tea. The book’s cover, a florescent green, is arresting enough to be instantly pick-up-able, but the recipes in it speak to me, all those tea cakes and rich tarts – things you want to eat everyday for the rest of your life. Recipes like chestnut and chocolate tart for those times when you are feeling just that little bit ambitious; lemon, rice and polenta cake: irresistible; and blueberry scones, which seem so inviting in their simplicity, all make me want to visit Rose Bakery in Paris. These ricotta pancakes were divine served with strawberries, bananas and a good drizzle of maple syrup and a bit of yoghurt. They really gave my husband’s pancakes a run for their money …

ricotta pancakes

Ricotta Pancakes

200g ricotta cheese

190ml whole milk

4 eggs, separated

150g plain flour

1 teaspoon baking powder

1/4 teaspoon salt

unsalted butter, for cooking

To serve

75g unsalted butter, softened

1 tablespoon icing sugar

fresh berries, banana or any kind of fruit

1. Firstly make the sweetened butter by whisking the softened butter with the icing sugar together to lighten and combine. Set aside while you make the pancakes.

2. Beat the ricotta with the milk and egg yolks together until smooth

3. In a separate bowl, sift together the flour, baking powder and salt

4. Add the ricotta mixture to the flour and carefully stir until just combined

5. Now beat the egg whites until they form stiff peaks. Fold them into the pancake mix, trying to keep in as much air as possible.

6. Melt some butter in a small frying pan over a medium heat. Add spoonfuls of the batter to make as many pancakes as you like. Cook on a low to medium heat until the pancake is lightly golden underneath.

7. Turn over and cook on the other side for about another minute until both sides are golden. Continue making all pancakes in this way. Serve hot, spread with some sweetened butter and fresh fruit.

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