Wednesday, 19 February 2014

Ricotta pancakes

Ricotta pancakes are certainly not a novelty idea for a recipe. There are quite a few recipes on the blogs and websites, I haven't read all of them, of course, but a few that I had a look at left me wondering on whether those recipes actually work. One celebrity chef suggests using 400g of ricotta with just 1 egg and 1tbsp of flour. Sorry for doubting the celeb chef, but I don't see how that is going to stay in one place when you need to turn it over. I have experimented with ratio of ricotta cheese to flour, and glad to report that my version of the recipe works well.

Italian recipe, Pancake day recipe

I started by mixing together 2 medium eggs with 250g ricotta (standard size tub) and 2 tbsp of self-raising flour, plus sugar, milk, orange zest and lemon juice, as well as a bit of vanilla essence. I poured a spoonful onto the buttered pancake pan. Alas, it didn't hold and started falling apart when it was time to flip it.
Back to the mixing bowl, I added another 2 heaped tbsp of flour and mixed all the ingredients well. And then I had perfectly shaped little pancakes, very delicate in texture, light and fluffy.

I also made a batch of ricotta pancakes with fresh blueberries. Just add a few blueberries per pancake straight after you pour the thick batter on the pan and push them gently inside the batter. As they disappeared very fast, I didn't have a chance to take any photos of the blueberry ricotta pancakes, but trust me, they looked lovely, and tasted great, with the blueberries oozing their sweet juice.

So if you fancy to have a go, here is my recipe for Ricotta pancakes:
2 medium eggs
250g ricotta
1tsp freshly squeezed lemon juice
4tbsp self-raising flour
2tbsp caster sugar
2tbsp milk
zest of 1 orange, grated finely
1tbsp vanilla essence
butter for the frying pan
vanilla syrup for pouring (optional)
blueberries (optional)
Mix all the ingredients together to a thick consistency. Butter the pancake pan slightly, pour a tablespoon of batter per pancake. You will get about 12+ pancakes, depending on the thickness you want.
Serve hot with any syrup or honey, or just dusted with icing sugar.

I have recently mentioned OXO Good Grips Flip & Fold omelette turner, and hasten to report that I find it very handy when it comes to making pancakes.

Link up your recipe of the week


  1. Oh, I don't have an orange at home, otherwise it would have been something for a quick try ... unless I get some other ideas for the ricotta in the fridge.

    1. I think the orange zest is easily skipped, you can swap it for the lemon zest. What did you do with the ricotta?

  2. They look lovely, soon be pancake day

    1. Yes, it is very soon, but we don't need a special day to eat pancakes. :)

  3. Lovely italian twist on a fluffy american pancake :-) ...I'll be trying this one!

    1. Thank you Steph! I love the American style pancakes, with the maple syrup.

  4. Wow wow wow! I've never tried ricotta pancakes before but they look gorgeous! Sorry I'm popping over later than usual from #recipeoftheweek - Linky Tools went down! Thanks for linking up. I've Pinned and Tweeted this post and a fresh linky is open over on the blog x