Fluffy Ricotta Pancakes

Name: Fluffy Ricotta Pancakes
Total time: 45 min
Yield: 9 servings
Cuisine: Indonesian
Ingredients: 3/4 cup ricotta cheese (, full fat (Note 1)); 3 large eggs ((55g/2oz each)); 3 tbsp caster sugar (superfine sugar); 3/4 cup milk ((full fat best but low fat fine)); 1/2 tsp vanilla extract; 1 tsp white vinegar ((or other clear or clear-ish vinegar, Note 2)); 1 1/3 cups plain/all-purpose flour; 2 tsp baking powder; 1/4 tsp baking soda (bi0carb) (or 3/4 tsp extra baking powder (Note 3)); Pinch of salt; 1 tbsp (15g) butter (, melted (Note 4)); 8 oz / 250g strawberries (, halved or quartered); 1 tbsp caster/superfine sugar; Maple syrup (, for dousing)

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, a

⏱️ 45 min 🔪 Prep: 15 min 🔥 Cook: 30 min 📊 Medium ⭐ 5.0 (54) 👁️ 16 views

👨‍🍳 Start Cooking

Foto: RecipeTin Eats — Nagi | RecipeTin Eats

Ingredients

9 servings

3/4 cup ricotta cheese (, full fat (Note 1))
3 large eggs ((55g/2oz each))
3 tbsp caster sugar (superfine sugar)
3/4 cup milk ((full fat best but low fat fine))
1/2 tsp vanilla extract
1 tsp white vinegar ((or other clear or clear-ish vinegar, Note 2))
1 1/3 cups plain/all-purpose flour
2 tsp baking powder
1/4 tsp baking soda (bi0carb) (or 3/4 tsp extra baking powder (Note 3))
Pinch of salt
1 tbsp (15g) butter (, melted (Note 4))
8 oz / 250g strawberries (, halved or quartered)
1 tbsp caster/superfine sugar
Maple syrup (, for dousing)

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!
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!