Not that we need an excuse to cook pancakes (aka the best food ever) but as Shrove Tuesday is just around the corner, I thought I’d share one of my favourite recipes with you.
These ricotta pancakes are just as thick and fluffy as classic American pancakes but without the stodginess. They’re also fairly guilt free, although you can always swap out a few ingredients if you’re on a real health kick.
This recipe is from Olive Magazine and I’ve been following it for a few years now. It’s super easy to throw together and the pancakes are a great base for any topping. Enjoy!
FLUFFY RICOTTA PANCAKES
FOR THE PANCAKES
- 250 g ricotta
- 75 g plain flour
- 1/2 tsp baking powder
- 1 tbsp caster sugar
- 100 ml milk
- 2 eggs
- Handful of figs, sliced
- 2 Runny honey/maple syrup
- Crushed pistachio kernels
- Almond flakes
- Begin by separating the egg yolks from the whites. Whisk the whites until they form stiff peaks
- Mix your yolks with the flour, ricotta, baking powder, milk and sugar (you can use an electric whisk or a food processor)
- Gently fold your egg whites into the batter
- Heat a knob of butter in a non-stick frying pan. Cook spoonfuls of batter until golden brown on both sides
- Top your pancakes with the sliced figs, honey and nuts