Ricotta and berry pancakes
Ricotta and Berry Pancakes are fluffy, creamy pancakes featuring the rich flavour of ricotta cheese, complemented by fresh strawberries and blueberries. Ideal for brunch, these pancakes are easy to make and sure to impress.
Cook time 30 min
Prep time 20 min
Ingredients:
1 cup self-raising flour1 tbsp honey
2 tsp vanilla extract
3 egg whites
3/4 cup milk (1% fat)
1 short spray cooking spray oil
1 cup ricotta cheese
2 cups strawberries
1 cup blueberries
2 tbsp maple syrup
Indulge in a delightful breakfast with our Ricotta and Berry Pancakes. This recipe combines the creamy richness of ricotta cheese with the sweet and tangy flavors of strawberries and blueberries. It's perfect for a special weekend brunch or a weekday treat that feels indulgent yet nutritious.
Instructions:
- In a large mixing bowl, sift 1 cup of self-raising flour.
- In a separate bowl, whisk together 1 tablespoon of honey, 2 teaspoons of vanilla extract, and 3 egg whites until slightly frothy.
- Add 3/4 cup of milk to the wet mixture and mix well.
- Gradually add the wet mixture to the dry mixture, whisking continuously to form a smooth batter. Ensure there are no lumps in the batter.
- Gently fold in 1 cup of ricotta cheese into the batter until well combined.
- Spray a non-stick frying pan or griddle with a short spray of cooking spray oil and heat over medium heat.
- Pour a small amount of batter (about 1/4 cup) onto the preheated pan to form each pancake.
- Cook until bubbles form on the surface and the edges start to look set, about 2-3 minutes. Flip the pancakes and cook for another 1-2 minutes, until golden brown and cooked through.
- Repeat the process until all the batter is used.
- While the pancakes are cooking, hull and slice 2 cups of strawberries.
8. Serve:
- Stack the pancakes on a plate, and top with a generous portion of sliced strawberries and 1 cup of blueberries.
- Drizzle 2 tablespoons of maple syrup over the pancakes and berries.
- Serve the Ricotta and Berry Pancakes warm. Enjoy them as a delightful breakfast or brunch treat!
These Ricotta and Berry Pancakes are not only delectable but also packed with protein and fruit, making them a wholesome breakfast option. Enjoy them fresh off the griddle, drizzled with maple syrup, for a meal that will leave you satisfied and ready to start your day.
Ricotta and berry pancakes FAQ:
Cook the pancakes for about 2-3 minutes on one side until bubbles form and the edges look set. Then flip and cook for an additional 1-2 minutes until golden brown.
A medium-sized non-stick frying pan or griddle works best. This size allows you to cook multiple pancakes comfortably without crowding.
Yes, you can store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat them in the microwave or on a skillet before serving.
You can substitute ricotta with cottage cheese, cream cheese, or mascarpone cheese for a similar texture, although the flavor may vary slightly.
Pancakes are done when they are golden brown on both sides and a toothpick inserted in the center comes out clean without wet batter.
Cooking Tips:
- For a fluffier texture, gently fold the egg whites into the batter without overmixing.
- Make sure your griddle or frying pan is properly heated before cooking the pancakes to achieve a golden-brown finish.
- If you prefer a sweeter batter, you can add a little more honey or a sprinkle of sugar to taste.
- Top the pancakes with additional berries and a dollop of ricotta for an extra touch of indulgence.
- These pancakes can be made ahead and stored in the fridge for up to 2 days. Simply reheat them in a toaster or oven for a quick breakfast.
Nutrition Facts
4 ServingsCalories 310kcal
Protein 16g
Carbohydrates 50g
Fiber 3.47g
Sugar 13g
Fat 6g
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