I have a couple of recipes that use only a spoon or two of ricotta, and so I’m always looking for other ways to use up the rest of the pot. It’s a cheese that turns very quickly, so having a few recipes on hand will help avoid the guilt of tossing a half-used pot in the bin. For me, ricotta pancakes make a very joyful, almost festive breakfast. And given they’re very easy to make, they’re a perfect way to start any lazy weekend day. I like to make a simple fruit compote to serve with these, but chopped fresh fruit and maple syrup will be delightful too.
Ricotta pancakes
Serves 2 generously
130 g ricotta
185 g milk
4 eggs, separated
160 g plain flour
1 tsp baking powder
20 g caster sugar
½ tsp salt
In a large bowl, use a whisk to mix the ricotta, milk, and egg yolks together. In a separate bowl, sift together the flour, baking powder, sugar, and salt. Fold the dry ingredients into the ricotta mixture, and stop while it’s still lumpy. You don’t want to overmix.
In a very clean bowl, use an electric hand-mixer to whisk the egg whites into stiff peaks. Add a third of the whites to the ricotta batter, and use a large metal spoon to fold them in. Repeat with another third, and again with the final third.
Heat a large frying pan over a medium heat. When the pan in hot, take a block of butter and sweep it across the surface of the pan, leaving a fine sheen of melted butter. Spoon the batter into the pan in any size you like. I can usually fit three pancakes into our 28 cm frying pan, but perhaps you like large pancakes, or bite-sized mini ones. Allow them to cook until you see a few bubbles forming on the surface and the batter loses it’s sheen a bit. Flip them over and cook on the other side. You want your pancakes to be nicely browned. So give them a minute or two more on each side as needed.
Transfer the pancakes to a plate in a warm oven. I usually heat the oven to 100°C, then turn it off. That way the pancakes will stay warm, but won’t dry out. Serve with your favourite pancake toppings. I like a soft fruit compote, whipped cream, and a drizzle of maple syrup.