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Author Notes: 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
Makes 8 pancakes
- 100 grams (4 oz) Ricotta cheese
- 100 milliliters (4 fl oz) milk
- 2 medium eggs
- 75 grams (3 oz) plain soft flour
- Half teaspoon baking powder
- A pinches salt
- A little unsalted butter for cooking
- 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.