Ricotta Pancakes
Fluffy ricotta pancakes with a light texture and sweet jam. Quick and easy.
- Time
- 20 min
- Serving
- 588 kcal
- Ingredients
- ≈ $1.72
- Protein
- 24 g
Ingredients
- 1 Ricottapack 250 g ≈ $3.00 120 g
- 2 Eggspack 10 pcs ≈ $1.89 1 pcs
- 3 Wheat flour 40 g
- 4 Sugar 10 g
- 5 Baking powder 3 g
- 6 Butterpack 180 g ≈ $1.60 10 g
- 7 Jam 20 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Prepare: mix ricotta1 with egg, sugar and flour with baking powder until smooth.
Heat a pan about 20 cm in diameter over medium heat and melt a small amount of butter6 in it.
Spoon batter onto the pan portions, forming pancakes about 6 cm in diameter.
Fry over medium heat 2–3 minutes until a golden crust forms underneath and the edges rise slightly.
Flip and fry another 2–3 minutes until golden on the other side.
Check doneness: pancakes should be soft inside, easily pierced with a wooden skewer.
Remove from heat and transfer to a plate, melt the remaining butter6 and repeat frying with the remaining batter if needed.
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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