Monday, July 18, 2016

Ricotta Pancakes


Quick post today!

I'm a huge fan of pancakes, but besides the one time I made chocolate pancakes, I've always stuck to the same trusty pancake recipe whenever I whip up a batch for brekky. Ever since my trip to Japan, where pancakes come in all shapes, sizes and flavours, I've been a little obsessed over pancakes and thought I'd start experiemting with some other recipes.

Seeing as I had half a tub of ricotta left in the fridge, I thought I'd try these famous ricotta hotcakes that people have been raving about for years. Perhaps I had my hopes too high, but to be very honest, I wasn't too impressed. Nevertheless, they're light and fluffy and quite pleasant to have- although I probably will be experimenting with other pancake recipes next time!
Ricotta Pancake Recipe
Recipe from Bill Granger

1.33 cups/ 340g Ricotta
0.75 cup Milk
4 Eggs separated
1 cup Plain Flour
1 teaspoon Baking powder
1 Pinch of Salt
50 g Butter

  1. Place ricotta, milk and egg yolks in a mixing bowl and mix to combine.
  2. Sift the flour, baking powder and salt into a bowl.
  3. Add to the ricotta mixture and mix until just combined.
  4. Place egg whites in a clean dry bowl and beat until stiff peaks form.
  5. Fold egg whites through batter in two batches, with a large metal spoon.
  6. Lightly grease a large non-stick frying pan with a small portion of the butter and drop 2 tablespoons of batter per hotcake into the pan (don't cook more than 3 per batch).
  7. Cook over a low to medium heat for 2 minutes, or until hotcakes have golden undersides.
  8. Turn hotcakes and cook on the other side until golden and cooked through.
  9. Transfer to a plate and quickly assemble with other ingredients as desired

1 comments:

Emma @ Bake Then Eat said...

Pancakes for breakfast are awesome!

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