Ricotta is an Italian cream cheese that should be consumed as fresh as possible. Many Italians only eat it on the day it is made. It has a slightly grainy, soft consistency with a fresh, mild taste that makes it perfect for these delicious pancakes
Ingredients
- 3 free-range eggs
- 9 oz (250 g) ricotta
- 9 fl oz (250 ml) semi-skimmed milk
- 6 oz (175 g) plain flour
- 1 tsp baking powder
- 1 pinch salt
- Butter for cooking
- Maple syrup, fresh berries and vanilla ice cream, to serve
How to Make It
- Separate the egg yolks from the whites.
- Mix the ricotta, milk and yolks in a mixing bowl.
- Blend the flour, baking powder and salt and mix it into the batter.
- Whip the egg whites until fluffy and carefully fold them into the batter.
- Melt a knob of butter in a frying pan over medium heat. Spoon the batter into the pan (making 8 pancakes altogether). Cook until golden on both sides.
- Serve with maple syrup, fresh berries and vanilla ice cream.