Ingredients for Strawberry Ricotta Pancakes
baking powder 1/2 tsp
balsamic vinegar 3 Tbs
caster sugar 2 tsp
egg whites 4
egg yolks 4
icing sugar 2 tbsp
milk 3/4 cups
plain flour, sifted 1/4 cups
ricotta 1 1/4 cups
strawberries, sliced 2 cups
water 1/4 cups
Method for Strawberry Ricotta Pancakes
- Place strawberries, water and sugar into a pot over a low heat.
- In a bowl mix milk and egg yolks then add to the plain flour and baking powder
- Stir through ricotta Whisk egg whites until stiff peaks appear
- Fold egg whites through ricotta mix
- In a pan heat a little butter and place ¼ cup of mixture
- Cook until golden on both sides Serve with strawberry sauce
Tips for Strawberry Ricotta Pancakes
- Use a quality non stick pan for this recipe
- Try some variations of the topping – mixed berries with marscapone, grilled cinnamon banana with vanilla ice cream, caramelised apple and dates with yoghurt.
- Due to the egg and cheese content these pancakes are best made fresh and not frozen.
If you enjoyed this recipe, get free updates by email or RSS
{ 4 comments… read them below or add one }
These look absolutely divine! I love the idea of adding ricotta to the pancakes to make it a really light pancake! I can’t wait to try these.
Unfortunately we are out of the strawberry season, but just the other day I made pancakes with ricotta type of cheese and we ate them with home made peach jam. Yummi.
Yummy – Katrin! your homemade peach jam sounds divine! Was it easy to prepare?
It is easy. If you are interested, I have several recipes for jams with little “twist”, like this peaches+carrots.
{ 1 trackback }