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Fluffy Ricotta Pancakes

Fluffy Ricotta Pancakes

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Prep Time: 30 minutes
Cook Time: 24 minutes
Resting Time: 10 minutes
Calories:

Ingredients

  • 250 grams Ricotta
  • 180 ml Milk
  • 2 eggs, separated
  • 1 teaspoon vanilla extract
  • 120 grams plain flour
  • 1 teaspoon baking powder
  • 1 tablespoon sugar
  • pinch of salt
  • 1-2 tablespoons sunflower oil

Instructions

  • Seperate eggs.
  • In a large mixing bowl add ricotta, milk, egg yolks and vanilla extract and whisk together to combine.
  • Sift the flour, baking powder, sugar and salt into a large mixing bowl.
  • Add the flour mixture to the ricotta mixture and gently mix to form a smooth batter.
  • Beat egg whites until stiff andfold into batter (egg whites lighten the batter).
  • Using a pastry brush, brush the frying pan with oil and heat over medium hear. Pour a 1/4 cup of batter into the hot frying pan. Cook the pancakes for about 2-3 minutes until golden brown and then flip them over and cook for about another 2 minutes until golden. Keep cooked pancakes warm by placing them in a pre-heated oven. Cook remaining pancakes.
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