I don’t know if I have said you this before, but I love pancakes. Whether we talk about the classic, thin pancakes or the American pancakes. I love them all. Therefore, I try often new recipes. The last time I made this Ricotta Pancakes. I have to say...I haven’t eaten for quite some time so airy, fluffy pancakes. The recipe is so simple that I cannot keep it only for myself.
You need:
1
cup (200g) ricotta cheese
2
eggs, separated into yolks and whites
¾
cup (180 ml) milk
½
tsp vanilla extract
1
cup (150 g) wheat flour
1
tsp baking powder
3
tbsp sugar
pinch
of salt
This is how we proceed:
Place the ricotta, yolks, milk and vanilla in a large bowl. Use a rubber spatula to mix until there are no large lumps of ricotta.
Add flour, baking powder, sugar and salt. Mix until combined. You get a fairly thick batter.
Place egg whites in a separate bowl and whisk by hand for 30 seconds until foamy (but not stiff). Fold the egg whites into the batter and mix until combined. You get a fairly thick batter.
Grease a frying pan and heat over medium heat. Using a spoon pour some dough and fry until small bubbles form on the surface. Flip and cook on the other side until golden-brown.
Serve warm with maple syrup and strawberries.
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