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Classic Ricotta pancake that will make you smile from ear to ear.

  • 1 cup full fat ricotta cheese, not watery (Note 1)
  • 2 large eggs , separated into yolks and whites
  • 3/4 cup milk (full or low fat)
  • 1/2 tsp vanilla extract (or essence)
  • 1 cup plain flour
  • 1 tsp baking powder
  • 3 tbsp caster sugar (fine sugar)
  • Pinch of salt
  • 2 tsp butter
  1. Place the ricotta, yolks, milk and vanilla in a bowl. Use a rubber spatula to mix (press down on large lumps as required) until there are no large lumps of ricotta.
  2. Add flour, baking powder, sugar and salt. Mix until just combined. The batter should be fairly thick.
  3. Place egg whites in a separate bowl. Whisk vigorously by hand for 30 seconds until foamy. It doesn’t need to be stiff, just foamy on top and still watery egg whites underneath.
  4. Fold the egg whites into the batter and mix until just combined. The batter should be quite thick – thicker than normal pancake batter.
  5. Heat a non stick skillet over medium heat. Melt 1/2 tsp butter then use paper towels to wipe most of it off (Note 2).
  6. Pour a heaped ice cream scoop / 1/3 level cup of batter into the skillet. (Note 3) Use the scoop/cup to gently spread it into a (roughly) 15cm/6″ round. Cook for 40 – 45 seconds or until a few bubbles appear on the edges (Note 4) and it is golden underneath.
  7. Flip and cook the other side for 40 seconds. Remove from the skillet and repeat with remaining batter, using extra butter as required (every 2 or 3 pancakes). Makes 6 pancakes. (Note 5)
  8. Serve warm with maple syrup and strawberries.
Strawberries (optional)
  1. Combine strawberries and 1 1/2 tsp sugar in a small bowl. Set aside for 10 minutes to allow them to sweat and soften slightly.
  • Some ricotta that comes in tubs or fresh ones from Italian delis are very soft and creamy. This recipe needs firmer ricotta. I get mine from the deli at Coles and Woolworths in Australia, but the tubs in the refrigerator section are ok too. If your ricotta is quite watery, then place it in a fine colander for 20 minutes or so to remove some of the water and make it thicker.
  • The step to melt then wipe off most of the butter is the secret to ensuring that the first pancake comes out beautifully evenly gold all over, rather than splotchy! Not an essential step, but I like to do this. It applies to normal pancakes too!
  • I like to use an ice cream scoop with a lever because when I press the lever, it scoops all the batter out cleanly from the scoop.
  • Because the batter is thicker than ordinary pancakes, you won’t get as many bubbles on the surface and they mostly appear on the edges. When you see a few, that’s all that’s needed to indicate that it’s cooked inside. The cook time is the same(-ish) because the batter, although thick, is light because of the foamy egg whites.
  • Ricotta pancakes don’t come out perfectly round like ordinary pancakes because the batter is thicker. They are meant to look rustic – just as they do at bistros!

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