Description
These fluffy ricotta pancakes are soft, airy, and rich with creamy ricotta cheese. Perfect for a weekend breakfast or brunch, they combine tangy ricotta and a hint of vanilla with lightly sweetened macerated strawberries and warm maple syrup for an irresistible treat.
Ingredients
Units
Scale
Wet ingredients
- 3/4 cup ricotta cheese, full fat
- 3 large eggs (55g each)
- 3 tbsp caster sugar (superfine sugar)
- 3/4 cup milk (full fat preferred, low fat acceptable)
- 1/2 tsp vanilla extract
- 1 tsp white vinegar (or clear vinegar)
Dry ingredients
- 1 1/3 cups plain/all-purpose flour
- 2 tsp baking powder
- 1/4 tsp baking soda or 3/4 tsp extra baking powder
- Pinch of salt
Serving/cooking
- 1 tbsp (15g) butter, melted
- 8 oz (250g) strawberries, halved or quartered
- 1 tbsp caster/superfine sugar
- Maple syrup, for dousing
Instructions
- Whisk wet ingredients: Place ricotta cheese, eggs, caster sugar, milk, vanilla extract, and vinegar in a bowl and whisk vigorously to combine. Aim for small ricotta curd bits but avoid large clumps.
- Add dry ingredients: Scatter the flour, baking powder, baking soda, and salt evenly over the wet mixture then whisk gently until just combined. The batter should be slightly thicker than typical pancake batter.
- Prepare pan: Heat a non-stick pan over medium heat until hot. Lightly brush with melted butter or melt butter and wipe off excess with paper towels to just lightly grease the surface.
- Cook pancakes: Pour 1/4 cup batter into the pan, spreading gently into a round shape using a scoop or spoon. Cook for 1 1/2 minutes until the bottom is golden brown, then flip and cook the other side for 1 1/2 minutes until golden and cooked through. Remove to a plate.
- Continue cooking: Repeat cooking with remaining batter to make 9 to 10 pancakes total. Brush the pan lightly with butter every 2 to 3 pancakes if needed. Lower heat gradually to prevent burning. Keep finished pancakes stacked or warm them in a low oven at 50C/125F.
- Macerate strawberries (optional): Toss strawberries with caster sugar in a small bowl and let them sit for 20 minutes to soften and release juices. This can be done in advance or even overnight in the fridge.
- Serve: Serve the warm ricotta pancakes topped with macerated strawberries, softened butter, and plenty of maple syrup for a delicious breakfast or brunch.
Notes
- Use full-fat ricotta for the best flavor and texture; low-fat works but yields less richness.
- White or any clear vinegar works well for tenderizing the batter without altering the taste.
- If baking soda is unavailable, use extra baking powder but baking soda gives better rise and fluffiness.
- Butter helps prevent sticking and adds flavor; wiping excess off ensures pancakes aren’t greasy.
- An ice cream scoop or 1/4 cup measuring cup helps portion uniform pancakes for even cooking.
- Keeping pancakes warm in a low oven ensures all pancakes are ready to serve hot together.
- Macerated strawberries add natural sweetness and moisture that complement the fluffy pancakes perfectly.
