Ricotta pancakes
Whenever some fluffy and versatile little carb treat is needed – these pancakes are quick and easy to make. Ricotta pancakes go equally well with sweet and savoury dishes.
Ingredients
- 250 g ricotta (Italian version of quark, but firmer than quark)
- 120 g plain flour
- 1 tsp baking powder
- pinch of salt
- 1 tbsp caster sugar
- 120 ml milk
- 2 egg yolks
- 2 egg whites, whipped
- 1 vanilla pod, seeds scraped out (or equivalent of vanilla bean paste or vanilla extract)
- generous knob of butter
Method
- In a bowl, whisk ricotta, egg yolk, milk and vanilla for a few minutes. Add flour, sugar, salt and baking powder, mix well. Fold in whipped egg whites. Melt butter in a non-stick frying pan over medium heat. Cook pancakes in small portions, 2 minutes on each side, do not overcook so that the pancakes stay soft and moist.