Ricotta Pancakes
Fluffy ricotta pancakes with a light texture, served with sweet jam. Quick and easy.
- Time
- 20 min
- Serving
- 588 kcal
- Ingredients
- ≈ $1.72
- Protein
- 24 g
Ingredients
- 1 Ricottapack 250 g ≈ $3.00Not in every store: Walmart, Kroger, Costco, Target, Trader Joe's, Safeway, Whole Foods 120 g
- 2 Eggspack 10 pcs ≈ $1.93 1 pcs
- 3 Wheat flour 40 g
- 4 Sugar 10 g
- 5 Baking powder 3 g
- 6 Butterpack 180 g ≈ $1.58 10 g
- 7 Jam 20 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Mix ricotta1 with egg and sugar. Combine flour with baking powder, then fold into the ricotta until smooth.
Heat a 20cm (8-inch) skillet over medium heat and melt butter6 in it.
Spoon batter into the pan, forming pancakes about 6cm (2.5 inches) in diameter.
Cook over medium heat for 2–3 minutes until golden brown underneath and bubbles form at the edges.
Flip and cook another 2–3 minutes until browned and a wooden skewer comes out clean from the center.
Transfer pancakes to a plate and serve warm with jam.
Tips
- Why it works
- Mix ricotta and egg first to prevent lumps in the batter; flour clumps if added dry without liquid.
- Substitutions
- Use Greek yogurt (120g) for ricotta if unavailable; omit jam and add honey (20g) for a sweeter topping.
- Common mistakes
- Overcooking makes pancakes dry inside. Check with a skewer; they should come out soft, not firm.
- Storing and reheating
- Eat fresh or within 2 days; reheat in a dry pan for 1 minute per side to restore crispness.
- Serve with
- Pair with a glass of cold milk or serve as a quick snack with sliced banana.
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