Ricotta is a soft Italian cheese made from milk whey left over from cheesemaking. The resultant pancakes are richer than the buttermilk version, having a higher fat content, and producing a similarly fluffy-texture. For me, the taste is not as good as a buttermilk pancake, but that could be down to the fact I can get good quality buttermilk, at an affordable price, more easily than an equivalent ricotta I'm prepared to treat this way.
This is my go-to recipe for Ricotta Pancakes. It's adapted from the one in Breakfast, Lunch, Tea by Rose Carrarini of Rose Bakery in Paris and includes the reminder: 'when adding "wet to dry" never knock the air out of the mixture by over-mixing the batter. In fact at this point you should "turn the batter over with a large spoon no more than eight times!' Serve with your choice of fruit compote or, as here, with that unbeatable combination of bananas and maple syrup. —Evie
(4 oz) Ricotta cheese
(4 fl oz) milk
(3 oz) plain soft flour
A little unsalted butter for cooking
In This Recipe
Beat the ricotta with the milk and egg yolks until smooth.
In a separate large bowl, sift together the flour, baking powder and salt.
Add the wet mixture to the flour and stir very lightly.
Beat the egg whites until stiff then fold them into the batter.
Melt just a little butter in a small frying pan and add 3 tablespoons of batter. Tilt the pan to get an even thickness of batter.
Cook on a low to medium heat until the pancake is lightly golden on the bottom. Turn and cook for another minute or so until cooked through.
Cook the rest of the pancakes in the same way, adding a little extra butter to the pan for each.
Serve hot with your choice of fruit or sauce, or both.