Ricotta Pancakes
Discover the secret to the fluffiest, most tender Ricotta Pancakes you've ever tasted. This recipe, inspired by the famous Bill Granger hotcakes, delivers a creamy, cloud-like texture that melts in your mouth. Perfect for a special brunch, these pancakes are easy to make and guaranteed to impress.
Ingredients
- 3/4 cup ricotta cheese, full fat 3/4 cup ricotta cheese, full fat
- 3 large eggs 3 large eggs
- 3 tbsp caster sugar (superfine sugar) 3 tbsp caster sugar (superfine sugar)
- 3/4 cup milk 3/4 cup milk
- 1/2 tsp vanilla extract 1/2 tsp vanilla extract
- 1 tsp white vinegar 1 tsp white vinegar
- 1 1/3 cups plain/all-purpose flour 1 1/3 cups plain/all-purpose flour
- 2 tsp baking powder 2 tsp baking powder
- 1/4 tsp baking soda 1/4 tsp baking soda
- Pinch of salt Pinch of salt
- 1 tbsp butter, melted 1 tbsp butter, melted
- For Macerated Strawberries: For Macerated Strawberries:
- 8 oz / 250g strawberries, halved or quartered 8 oz / 250g strawberries, halved or quartered
- 1 tbsp caster/superfine sugar 1 tbsp caster/superfine sugar
- For Serving: For Serving:
- Maple syrup Maple syrup
- Softened butter Softened butter
Instructions
- 1. Whisk Wet Ingredients: In a large bowl, place the ricotta cheese, eggs, caster sugar, milk, vanilla extract, and white vinegar. Whisk vigorously until the mixture is well combined. It's okay to have small bits of ricotta curd, but break up any large clumps.
- 2. Add Dry Ingredients: Scatter the flour, baking powder, baking soda, and salt over the surface of the wet ingredients. Whisk gently until just combined. Do not overmix; a few lumps are perfectly fine. The batter will be noticeably thicker than standard pancake batter.
- 3. Rest the Batter: Let the batter rest for 5-10 minutes. This allows the gluten to relax and the baking powder to start working, resulting in fluffier pancakes.
- 4. Prepare the Pan: Heat a large non-stick skillet or griddle over medium heat. Once hot, brush lightly with melted butter. You can melt a small amount in the pan and then wipe the excess with a paper towel to ensure a thin, even coating.
- 5. Cook the Pancakes: Pour about 1/4 cup of batter per pancake onto the hot pan. An ice cream scoop works perfectly for this. The batter may need a little nudge with the back of a spoon to spread into a round shape.
- 6. Flip and Finish: Cook for about 1 1/2 to 2 minutes on the first side, or until you see bubbles forming on the surface and the edges look set and golden brown. Flip carefully and cook for another 1 1/2 minutes on the other side until golden and cooked through.
- 7. Keep Warm: Transfer the cooked pancakes to a plate. You can keep them warm in a low oven (50°C / 125°F) while you cook the remaining batter. Lightly re-butter the pan every 2-3 batches as needed.
- 8. Prepare Macerated Strawberries (Optional): While the pancakes cook, toss the halved or quartered strawberries with 1 tablespoon of caster sugar in a small bowl. Set aside for at least 20 minutes to allow the juices to release.
- 9. Serve: Serve your warm Ricotta Pancakes stacked high, topped with the macerated strawberries, a pat of softened butter, and a generous dousing of pure maple syrup.
Notes
Macerated Strawberries: This step is optional but highly recommended. Tossing the strawberries in sugar and letting them sit draws out their natural juices, creating a lovely syrup. You can do this up to a day in advance and store them in the fridge.
Pan Choice: A well-seasoned cast-iron skillet or a high-quality non-stick pan is essential for this recipe to prevent sticking and ensure even browning.
Don't Press Down: After flipping the pancakes, resist the urge to press down on them with your spatula. This will compress the air pockets and make them dense rather than fluffy.