A classic of the pancakes world. Ricotta pancakes are a recurrent dream for those who love a sweet breakfast. The best thing is that they are extra fluffy and really easy to make.
For me, these pancakes are a middle ground between a regular pancake and a cheesecake. They are super moist on the inside and fluffy at the same time.
You can top them with whatever you want. Fresh fruit, maple syrup, honey, Nutella or eat them alone. This time I used honey and banana just because I was running out of strawberries 🙁
I won’t recommend filling these pancakes because they are soooo soft that they surely will break if you stuff them (with Nutella, for example).
The ricotta pancake batter is a lot different than a traditional pancake batter. The texture is way thicker and difficult to manage and spread. The first time I made them it was kind of a mess. The flavor was absolutely spot on but they came out as the ugliest pancakes on earth. Broken, partly burned and a really messy result. For that reason, I couldn’t upload this recipe sooner to The Cookware Geek. You know I wanted to give you all the trick for the pancakes, not only the great flavor that they had but. The idea is to make them a presentable breakfast to dazzle anyone that you want to serve these ricotta pancakes to—My BF Will looove these pancakes. They are his favorites so far.
For me, the key for the perfect shape is to use ⅓ of a cup and throw the batter onto the nonstick pan. There, I shape the pancakes with the help of a metal spoon. Another good trick is to use an ice cream scoop—it helps to get the pancakes to the same size and that way they look perfect for an Instagram pic.
I bet you’re asking: “why are you giving me this extra problem for a pancake?” Well, because the result is out of this world and …. making the batter is foolproof and unexpectedly easy.
Even when handling the batter can take you a little of practice — remember: no pain no gain — the batter itself is really easy. Basically, you just need to throw all the ingredients and mixing the batter. You won’t even need a mixer, with a whisker and a little of morning energy — thanks, coffee— the batter will be soft and silky. That’s the magic behind the ricotta cheese. It gives silkiness and extra moist to any batter (see my foolproof ricotta gnocchi to experience another ricotta miracle)
This ricotta pancake batter is the yummiest and tastiest batter in the pancake world. So, shamelessly, I licked the spoon a couple times in the process. Shame on me I know —- don’t tell me you have never done it.
One last important note is that these pancakes can burn a little easier than regular pancakes. Cook them over medium-low heat to prevent this. As soon as the batter starts to bubble it is time to flip.
I really hope this recipe will be super useful for you. Tell me in the comments how it went!
Another pancakes recipe to complete the pancake craziness in The Cookware Geek:
- 500 gr ricotta
- 1 egg
- ½ cup sugar
- 1 cup self-raising flour
- ⅓ cup milk
- 1 tbsp vanilla extract
Soften the ricotta beating it for a minute. (note 1)
Add the sugar, the egg, the milk and the vanilla extract. Mix well.
Slowly add the flour and the salt. (note 1)
Cook the pancakes. The first side must cook from 40 seconds to 1 minute. Then flip and let it cook for a couple seconds more. Remember, as soon as the first bubble is formed it’s time to flip.
Garnish with some fresh fruit and honey (optional)
- Use a ricotta cheese that is low on water. This way the silky past will be formed better. If you cannot get ricotta cheese that has no water you can cut the milk to ¼ of a cup.
- I add self-raising flour to avoid over complicating the recipe but if you want to use all-purpose flour and baking powder, the proportion is: 1 cup flour - 1 tsp baking powder.