The ricotta pancakes are soft and delicious, perfect to start the day with the right energy. They are very easy to prepare and can be topped as you like, with a bit of maple syrup, jam, spreadable creams, or good honey. Come with me, let’s start cooking. Happy recipe, Giusy.
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- Difficulty: Easy
- Cost: Very cheap
- Preparation time: 5 Minutes
- Portions: 10 Pieces
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients for Ricotta Pancakes
- 2 eggs
- 11 oz ricotta
- 1/2 cup milk
- 3/4 cup all-purpose flour
- 1 1/2 tbsp granulated sugar
- 1 1/2 tsp baking powder
Steps for Ricotta Pancakes
With the help of a hand whisk, mix two eggs with the sugar, then add the ricotta and milk, making sure to blend all the ingredients well. Add the flour and the baking powder: the mixture will become creamy.
Grease a non-stick pan and pour in some of the mixture to create a circular shape; cook for about two minutes, until bubbles appear on the surface of the pancake, then flip and cook for another two minutes.
If you want to make the pancakes even more indulgent, once you’ve poured the mixture into the pan, add a teaspoon of spreadable cream in the center and cover with a spoonful of the mixture.
The pancakes are ready to be enjoyed, I hope you liked this recipe, see you next time.
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Storage
Store cooked pancakes in the refrigerator for up to 2 days, just reheat them before enjoying.
You can prepare the batter in advance and keep it in the refrigerator covered with plastic wrap for up to one day.
