Fluffy Ricotta Pancakes

• servings: 9 servings
• active time: 15 minutes
• total time: 45 minutes

Ingredients

3/4 cup ricotta cheese (, full fat (Note 1)

3 large eggs (55g/2oz each)

3 tbsp caster sugar (superfine sugar)

3/4 cup milk (full fat best but low fat fine)

1/2 tsp vanilla extract

1 tsp white vinegar (or other clear or clear-ish vinegar, Note 2)

1 1/3 cups plain/all-purpose flour

2 tsp baking powder

1/4 tsp baking soda (bi0carb) (or 3/4 tsp extra baking powder (Note 3)

Pinch of salt

1 tbsp (15g) butter (, melted (Note 4)

8 oz / 250g strawberries (, halved or quartered)

1 tbsp caster/superfine sugar

Maple syrup (, for dousing)

Directions

Whisk wet - Place the Wet ingredients in a bowl and whisk vigorously to combine. You should have little ricotta curd bits in it, but you don't want giant ricotta clumps.

Add dry - Scatter the Dry ingredients across the surface then whisk until combined. The batter is a little thicker than standard pancake batter.

Lightly butter pan - Heat a non-stick pan over medium heat until hot (I use 2 pans). Brush lightly with melted butter (or melt a bit then wipe off excess with paper towels - Note 4).

Batter - Pour in 1/4 cup batter - it should just about spread evenly into a round but may need a bit of coaxing. (I use an ice cream scoop - Note 5)

Cook 3 minutes - Cook the first side for 1 1/2 minutes or until golden brown (turn heat down if browning too fast). Flip then cook the other side for 1 1/2 minutes or until golden. Remove onto a plate.

Cook remaining - If your non-stick coating is good, you won't need more butter though a very light brush of melted butter every 2nd or 3rd pancake won't hurt. Continue cooking, lowering the heat as you go as the pan gets hotter. You should get 9 to 10 in total. Keep cooked pancakes stacked so they keep each other warm (or use a low 50C/125F oven).

Serve ricotta pancakes with macerated strawberries (below), softened butter and copious amounts of maple syrup!

Macerated strawberries (optional)

Toss together strawberries and sugar in a small bowl. Set aside for 20 minutes to allow them to sweat and soften slightly. (Even overnight in fridge is fine.) Serve on pancakes!

Nutrition

• Calories: 148 kcal
• Total Fat: 6 g
• Saturated Fat: 3 g
• Unsaturated Fat: 2.5 g
• Trans Fat: 0.1 g
• Cholesterol: 64 mg
• Sodium: 51 mg
• Total Carbohydrate: 18 g
• Dietary Fiber: 0.5 g
• Total Sugars: 5 g
• Protein: 6 g