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
Ingredients
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100 grams
(4 oz) Ricotta cheese
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100 milliliters
(4 fl oz) milk
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2
medium eggs
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75 grams
(3 oz) plain soft flour
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half teaspoon
baking powder
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a pinches
salt
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A little unsalted butter for cooking
Directions
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Beat the ricotta with the milk and egg yolks until smooth.
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In a separate large bowl, sift together the flour, baking powder and salt.
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Add the wet mixture to the flour and stir very lightly.
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Beat the egg whites until stiff then fold them into the batter.
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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.
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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.
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Cook the rest of the pancakes in the same way, adding a little extra butter to the pan for each.
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Serve hot with your choice of fruit or sauce, or both.
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