Fluffy Ricotta Pancakes Soft (Print Version)
# Ingredients:
→ Wet ingredients
01 -
3/4 cup ricotta cheese, full fat
02 -
3 large eggs (55g each)
03 -
3 tbsp caster sugar
04 -
3/4 cup milk, full fat preferred
05 -
1/2 tsp vanilla extract
06 -
1 tsp white vinegar or other clear vinegar
→ Dry ingredients
07 -
1 1/3 cups plain/all-purpose flour
08 -
2 tsp baking powder
09 -
1/4 tsp baking soda
10 -
Pinch of salt
→ Serving and cooking
11 -
1 tbsp (15g) butter, melted
12 -
250g strawberries, halved or quartered
13 -
1 tbsp caster sugar
14 -
Maple syrup, as needed
# Instructions:
01 -
Place all Wet ingredients in a bowl and whisk vigorously until well combined. Small ricotta curds should remain, but avoid large clumps.
02 -
Scatter the Dry ingredients over the wet mixture and whisk until well combined. The batter will be slightly thicker than standard pancake batter.
03 -
Heat a non-stick pan over medium heat until hot. Lightly brush the surface with melted butter or use a paper towel to wipe off excess butter.
04 -
Pour 1/4 cup of batter into the pan, spreading gently if needed. Cook the first side for 1 1/2 minutes or until golden brown. Flip the pancake and cook the second side for another 1 1/2 minutes. Adjust the heat to prevent overcooking or undercooking.
05 -
Repeat the process with the remaining batter, brushing the pan lightly with butter as needed. Keep pancakes stacked to maintain warmth or use a low 50°C/125°F oven. Aim for 9 to 10 pancakes in total.
06 -
Serve the pancakes with macerated strawberries, softened butter, and maple syrup as desired.
07 -
In a small bowl, toss strawberries with sugar and let sit for 20 minutes to release their juices and soften slightly. Chill overnight if preferred.