In the world of breakfast foods, pancakes hold a special place, offering a canvas for an array of flavors and textures. But if you’re looking to elevate your pancake game, ricotta pancakes are a sublime choice. These pancakes blend the creamy richness of ricotta cheese with the classic comfort of a warm, fluffy pancake. Perfect for a leisurely weekend breakfast or a special brunch, this recipe will leave your taste buds dancing with joy.
Ingredients:
- 32 oz whole milk Ricotta Cheese (about 4 cups or 900 grams)
- 1 egg
- 1/2 – 3/4 Cup granulated sugar
- 1 1/2 cups all-purpose flour (plus extra for shaping)
- 1/2 tsp Baking Powder
- 1 tsp Vanilla Extract (optional)
- Oil for frying (preferably olive oil)
Directions:
- Start with the Ricotta: In a mixing bowl, blend the ricotta cheese with an egg until the egg is completely incorporated. This is your base, ensuring each pancake is wonderfully moist and rich. For an extra touch of flavor, add a teaspoon of vanilla extract at this stage.
- Sweeten the Mixture: To the ricotta base, stir in between 1/2 to 3/4 cup of granulated sugar, adjusting according to your taste. Mix until the sugar is evenly distributed throughout.
- Form the Batter: Gradually introduce 1 1/2 cups of all-purpose flour and 1/2 teaspoon of baking powder to the mixture. Combine these ingredients with minimal mixing to avoid overworking the batter, aiming for a smooth consistency.
- Shape the Pancakes: With a tablespoon or a large ice cream scoop, portion the mixture and drop each scoop into a plate dusted with flour. Gently coat and shape into a flat patty, about 1/2 inch thick. Continue this process until all the mixture has been used.
- Cook to Perfection: Heat a tablespoon of olive oil in a skillet over low-medium heat. Fry the pancakes in batches, being careful not to overcrowd the pan. Cover with a lid and cook for 2-3 minutes on each side, or until they’re nicely browned and crispy on the edges.
- Serving: Enjoy these decadent pancakes warm, accompanied by a dollop of sour cream and your favorite jam for a truly indulgent experience.
Nutritional Information:
- Prep Time: 10 minutes
- Cooking Time: 10 minutes
- Total Time: 20 minutes
- Calories: 280 kcal per serving
- Servings: 6
Ricotta pancakes are a delightful twist on a breakfast classic, offering a richer, creamier texture with every bite. They’re surprisingly simple to make and can easily be the star of your next brunch. Whether you’re serving them up with a tangy jam, a drizzle of maple syrup, or simply enjoying them as they are, they’re sure to bring a smile to everyone at the table. So, why not give this recipe a try this weekend? You might just discover your new favorite way to enjoy pancakes.
Ricotta Pancakes
- Total Time: 20 minutes
- Yield: Servings: 6 servings
Ingredients
32 oz whole milk Ricotta Cheese (about 4 cups) or 900 grams
1 egg
1/2 – 3/4 Cup granulated sugar
1 1/2 cups all-purpose flour + extra for shaping the pancakes
1/2 tsp Baking Powder
1 tsp Vanilla Extract (optional)
Oil for frying (preferably olive oil)
Instructions
In a mixing bowl, combine 32 oz of ricotta cheese with 1 egg. Mix thoroughly until the egg is well incorporated. If desired, add 1 tsp of vanilla extract along with the egg.
Add 1/2 to 3/4 cup of granulated sugar to the mixture and mix again until evenly combined.
Gradually add 1 1/2 cups of all-purpose flour and 1/2 tsp of baking powder to the mixture. With minimal mixing, bring everything together into a smooth mass.
Using a tablespoon or a large ice cream scoop, scoop the mixture and drop it into a plate of flour. Coat the ball in flour, then gently shape it into a flat patty about 1/2 inch thick. Repeat this process until all the mixture is used.
Heat about 1 tablespoon of oil in a skillet over low-medium heat. Once hot, add the shaped ricotta pancakes into the skillet, ensuring not to overcrowd. Cover with a lid and fry for approximately 2-3 minutes per side or until well browned on both sides.
Serve the pancakes warm with a side of sour cream and your favorite jam.
- Prep Time: 10 minutes
- Cook Time: 10 minutes