Ricotta Pancakes Recipe | Ricotta Hotcakes Recipe
Ricotta Pancakes | Ricotta Hotcakes Recipe with step by step pictures. Delicious pancakes made using ricotta cheese, plain flour and eggs. This popular Italian breakfast pancakes taste delicious when served piping hot with strawberry sauce.
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Servings: 2 servings
Calories: 491kcal
Equipment
- Skillet
- mixing bowl and whisk
Ingredients
- ½ cup All Purpose Flour 60 grams
- ¼ cup Milk 60 ml
- 1 large Egg
- ½ tsp Baking Powder
- 120 grams Whole Milk Ricotta Cheese
- ½ tsp Vanilla Extract
- 1 tbsp Sugar
- ½ tsp Salt a pinch
- 1 tbsp Butter
For Strawberry Compote
- 2 cups Strawberries chopped
- ¼ cup Sugar
Instructions
- Separate egg yolk and egg whites. Whisk egg whites till it is frothy, set aside.
- Take egg yolk, sugar, ricotta cheese, milk, vanilla in a bowl and whisk well. Add in flour, baking powder and salt and fold gently. Add in egg whites and fold gently.
- Now heat a nonstick pan with some butter, spoon ladleful of the batter in and fry till golden on both sides. Remove and serve with strawberry sauce.
- For making strawberry sauce, Take strawberries and sugar in a sauce pan. Cook for 5 mins till it thickens. Serve with Pancakes.
Video
Notes
- You can use low fat ricotta cheese if you have only that.
- You can use whole wheat flour instead of plain flour.
- Blueberry compote can be served with this pancakes.
- You can enjoy the pancakes with maple syrup or honey too.
Nutrition
Serving: 1servings | Calories: 491kcal | Carbohydrates: 70g | Protein: 15g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 142mg | Sodium: 251mg | Potassium: 401mg | Fiber: 4g | Sugar: 40g | Vitamin A: 644IU | Vitamin C: 85mg | Calcium: 264mg | Iron: 3mg
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