Fluffy Ricotta Pancakes

• servings: 9 servings
• active time: 15 minutes
• total time: 45 minutes

Ingredients

3/4 cup ricotta cheese (, full fat (Note 1)

3 large eggs (55g/2oz each)

3 tbsp caster sugar (superfine sugar)

3/4 cup milk (full fat best but low fat fine)

1/2 tsp vanilla extract

1 tsp white vinegar (or other clear or clear-ish vinegar, Note 2)

1 1/3 cups plain/all-purpose flour

2 tsp baking powder

1/4 tsp baking soda (bi0carb) (or 3/4 tsp extra baking powder (Note 3)

Pinch of salt

1 tbsp (15g) butter (, melted (Note 4)

8 oz / 250g strawberries (, halved or quartered)

1 tbsp caster/superfine sugar

Maple syrup (, for dousing)

Directions

Whisk wet - Place the Wet ingredients in a bowl and whisk vigorously to combine. You should have little ricotta curd bits in it, but you don't want giant ricotta clumps.

Add dry - Scatter the Dry ingredients across the surface then whisk until combined. The batter is a little thicker than standard pancake batter.

Lightly butter pan - Heat a non-stick pan over medium heat until hot (I use 2 pans). Brush lightly with melted butter (or melt a bit then wipe off excess with paper towels - Note 4).

Batter - Pour in 1/4 cup batter - it should just about spread evenly into a round but may need a bit of coaxing. (I use an ice cream scoop - Note 5)

Cook 3 minutes - Cook the first side for 1 1/2 minutes or until golden brown (turn heat down if browning too fast). Flip then cook the other side for 1 1/2 minutes or until golden. Remove onto a plate.

Cook remaining - If your non-stick coating is good, you won't need more butter though a very light brush of melted butter every 2nd or 3rd pancake won't hurt. Continue cooking, lowering the heat as you go as the pan gets hotter. You should get 9 to 10 in total. Keep cooked pancakes stacked so they keep each other warm (or use a low 50C/125F oven).

Serve ricotta pancakes with macerated strawberries (below), softened butter and copious amounts of maple syrup!

Macerated strawberries (optional)

Toss together strawberries and sugar in a small bowl. Set aside for 20 minutes to allow them to sweat and soften slightly. (Even overnight in fridge is fine.) Serve on pancakes!

Notes

Or use pancake mix and ricotta.

Add a bit of baking Powder, sugar , soda and acid (lemon or vinegar)

Nutrition

• Calories: 148 kcal
• Total Fat: 6 g
• Saturated Fat: 3 g
• Unsaturated Fat: 2.5 g
• Trans Fat: 0.1 g
• Cholesterol: 64 mg
• Sodium: 51 mg
• Total Carbohydrate: 18 g
• Dietary Fiber: 0.5 g
• Total Sugars: 5 g
• Protein: 6 g