Fluffy Ricotta Pancakes
Fluffy Ricotta Pancakes are soft and fluffy inside, a signature dish from Australia's Bill Granger, perfect for breakfast.
Equipment
- non-stick pan
Ingredients
Wet ingredients
- ¾ cup ricotta cheese full fat
- 3 large eggs (55g/2oz each)
- 3 tablespoon caster sugar superfine sugar
- ¾ cup milk full fat best but low fat fine
- ½ teaspoon vanilla extract
- 1 teaspoon white vinegar (or other clear vinegar)
Dry ingredients
- 1 ⅓ cups plain/all-purpose flour
- 2 teaspoon baking powder
- ¼ teaspoon baking soda (or ¾ teaspoon extra baking powder)
- 1 pinch salt
Serving/cooking
- 1 tablespoon butter melted
- 8 oz strawberries halved or quartered
- 1 tablespoon caster sugar for strawberries
- Maple syrup for dousing
Instructions
Main Instructions
- Whisk wet ingredients in a bowl until combined; small ricotta curd bits are fine.
- Scatter dry ingredients across and whisk until combined; the batter will be thicker than standard.
- Heat a non-stick pan over medium heat and brush lightly with melted butter.
- Pour in ¼ cup batter, coaxing it to spread evenly into a round.
- Cook for 1 ½ minutes until golden brown, flip and cook the other side for another 1 ½ minutes.
- Continue cooking pancakes, slightly lowering heat as the pan heats up; you should yield 9 to 10 pancakes.
- Serve pancakes with macerated strawberries, softened butter, and maple syrup.
Macerated Strawberries (optional)
- Toss strawberries and sugar in a small bowl; let sit for 20 minutes to sweat and soften.
Notes
Use standard ricotta, not whipped or creamed. Ensure each pancake cooks for at least 3 minutes for doneness.
Nutrition
Serving: 1pancakeCalories: 148kcalCarbohydrates: 18gProtein: 6gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 64mgSodium: 51mgPotassium: 164mgFiber: 0.5gSugar: 5gVitamin A: 219IUCalcium: 106mgIron: 1mg
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