Light and fluffy ricotta pancakes that are delicious meal for breakfast or brunch.
These ricotta pancakes are absolutely wonderful. Adding ricotta to the pancakes batter adds this lightness and richness to the pancakes. When i found this recipe on The Kitchn i just knew i had to try it. It was pancake day on Tuesday but we put off celebrating it until today. These pancakes made it worth the wait. Hope everyone had a good one.
The whisked egg whites and ricotta cheese give these pancakes a light texture and rich flavour.The beaten eggs whites add air to the ricotta pancakes and keep them light. The ricotta cheese adds a rich flavour to the pancakes and keeps them moist as well.
Separating the eggs and whisking the egg whites to stiff peaks is definitely a step you shouldn’t miss to achieve fluffy ricotta pancakes.
Cook the pancakes on both sides for 3-4 minutes until golden brown. Keep cooked pancakes warm by placing them on a warmed plate and cover with foil, whilst you cook the rest of the batter.
Salty pancetta just felt right as an accompaniment to the ricotta hotcakes. The crispness of the pancetta with its wonderful flavours just complimented the rich, soft and fluffy ricotta hotcakes. Drizzle with your favorite syrup and you have a winner if a breakfast or brunch.
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