The ricotta pancakes are deliciously thick and soft, perfect to enjoy naturally with maple syrup. They can be served with a red fruit coulis and fresh fruit or citrus marmalade.
There are many variations, you can enrich them with fruit, chocolate, and nuts, up to you to choose based on your taste, I love them with blueberries (blueberry pancakes) but my favorite version is with grated apples in the batter.
The basic recipe is very simple, you only need 5 minutes to prepare the batter and a few minutes to cook it to get a mountain of soft and warm pancakes to enjoy with a generous amount of maple syrup.
Today I propose the version with ricotta, thanks to this dairy product, the pancakes will remain soft for days. To cook them, I used a non-stick pan, which allowed me not to add any fat in cooking, making my pancakes even healthier.
Try the other recipes too:
- Difficulty: Easy
- Cost: Inexpensive
- Rest time: 15 Minutes
- Preparation time: 10 Minutes
- Portions: 10 Pieces
- Cooking methods: Stovetop
- Cuisine: American
- Seasonality: All seasons
- Energy 195.38 (Kcal)
- Carbohydrates 25.20 (g) of which sugars 6.98 (g)
- Proteins 5.55 (g)
- Fat 8.56 (g) of which saturated 2.37 (g)of which unsaturated 5.67 (g)
- Fibers 0.55 (g)
- Sodium 62.56 (mg)
Indicative values for a portion of 70 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 cups all-purpose flour
- 1/2 cup powdered sugar
- 2 eggs (medium)
- 3.5 oz ricotta cheese
- 1/2 cup milk
- 2 tsp baking powder
- 2 tbsp peanut oil (or 2.5 tbsp melted butter)
- 1 tsp vanilla extract
- 1 pinch salt
- as needed peanut oil (or butter, if you use a non-stick pan, you can cook them without adding fats)
Tools
- 2 Bowls
- 1 Ice cream scoop or a small ladle
- 1 Scale
- 1 Pan
- 1 Whisk
Procedure
To get perfect pancakes, use room temperature ingredients.
In a bowl, sift the flour with the baking powder, baking soda, and powdered sugar.
In another bowl, mix with a whisk the ricotta, eggs, vanilla extract, salt, and peanut oil.
Pour the liquids into the bowl with the dry ingredients and briefly mix the batter with the whisk to prevent lumps. Stop once it is well combined. The characteristic of American batters is to have a rough mixture that doesn’t develop gluten, making the pancakes very fluffy.
The batter is ready, let it rest for 15 minutes.
Heat a non-stick pan (I don’t use fats, but if you want tastier pancakes, you can grease the pan with a little oil or butter), pour a portion of batter with the ice cream scoop, spread it slightly, and cook the pancake over low heat for 2 minutes.
When the edge becomes opaque, it’s time to flip the pancake. Cook it on the other side for 1 minute.
Proceed in the same way until the batter is used up. Place the pancakes on a plate, stacking them to maintain moisture and softness.The ricotta pancakes are ready, serve them with a drizzle of maple syrup, fresh fruit, or jam.
Tips
The ricotta pancakes can be stored in the fridge for 2/3 days covered with plastic wrap without losing their softness.
When you want to enjoy them, heat them in the microwave for a few seconds
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