Soft Ricotta Pancakes (Print Version)
# Ingredients:
→ Wet ingredients
01 -
Half a teaspoon of vanilla extract
02 -
3 tablespoons of superfine sugar (also called caster sugar)
03 -
1 teaspoon of clear vinegar like white vinegar
04 -
3/4 cup of whole milk (low-fat works too)
05 -
3/4 cup full-fat ricotta cheese
06 -
3 large eggs, about 55g each
→ Dry ingredients
07 -
A pinch of salt
08 -
2 teaspoons of baking powder
09 -
1 and 1/3 cups of all-purpose plain flour
10 -
1/4 teaspoon baking soda (or 3/4 teaspoon more baking powder)
→ Serving/cooking
11 -
1 tablespoon caster sugar (superfine sugar)
12 -
Melted butter, 1 tablespoon (15g)
13 -
Maple syrup to drizzle on top
14 -
250g of strawberries, sliced in halves or quarters
# Instructions:
01 -
In a bowl, mix all the wet ingredients together. It's okay if you see tiny clumps of ricotta, but make sure there aren't big chunks.
02 -
Sprinkle the dry ingredients over the wet ones. Give it a quick stir until the batter just comes together. It should be a little thicker than typical pancake batter.
03 -
Heat up a non-stick skillet on medium heat. Spread a tiny amount of melted butter onto the surface using a paper towel or brush.
04 -
Scoop 1/4 cup of the batter into the pan and spread it a little to form a circle. Let it cook for about 1.5 minutes until golden underneath. Flip it over and cook the other side for another 1.5 minutes. Repeat with the rest of the mix.
05 -
Turn the heat down slightly as the pan heats up more with each batch. Add small amounts of butter between batches if needed. Keep cooked pancakes warm by stacking them or placing them in a 50°C (125°F) oven.
06 -
Toss the strawberries with the sugar in a bowl. Let them sit for 20 minutes to get softened, or leave them in the fridge overnight if you're prepping ahead.
07 -
These ricotta pancakes go great with macerated strawberries, a little butter, and as much maple syrup as you like.
# Notes:
01 -
Don't let the heat get too high so the pancakes cook evenly without burning or staying undercooked.