Fluffy Ricotta Pancakes

Recipe video above. Ricotta pancakes are a step up from plain ones because they are extra soft and fluffy inside. Made famous by Australia's very own Bill Granger, a signature dish at his popular bistro Bills.Stove control is key, because these are thicker than standard pancakes. Heat too low, and the pancakes will be raw batter inside or won't rise enough. Too high, and the pancakes will burn before the inside is cooked. Aim for 3 minutes and golden brown surfaces. It's fine to go over (they will still be moist inside) but if you go under 2 1/2 minutes, they will be raw inside.9 - 10 pancakes (about 13cm/5" in diameter).

👥 9 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 15 min🔥 Cook: 30 min👤 Nagi | RecipeTin Eats📖 recipetineats

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

●bowl
●whisk
●pan
●oven

📝 Preparation Steps

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!

(15g) butter (, melted (Note 4))1 tbspMaple syrup (, for dousing)

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!

Nutrition Facts

calories

148 kcal

fat Content

6 g

serving Size

1 serving

fiber Content

0.5 g

sugar Content

5 g

sodium Content

51 mg

protein Content

6 g

trans Fat Content

0.1 g

cholesterol Content

64 mg

carbohydrate Content

18 g

saturated Fat Content

3 g

unsaturated Fat Content

2.5 g

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