Breakfast > Italian Pancakes

Ricotta Pancake Recipe

Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/4 cup granulated sugar
- 1 cup ricotta cheese
- 3/4 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon unsalted butter, melted

Special equipment needed:
- Non-stick skillet or griddle
- Mixing bowl
- Whisk or electric mixer
- Spatula

Step-by-step instructions:
1. In a mixing bowl, whisk together the flour, baking powder, salt, and sugar.
2. In a separate bowl, mix together the ricotta cheese, milk, eggs, vanilla extract, and melted butter.
3. Add the wet ingredients to the dry ingredients and mix until just combined.
4. Heat a non-stick skillet or griddle over medium heat.
5. Using a 1/4 cup measuring cup, scoop the batter onto the skillet or griddle.
6. Cook until bubbles form on the surface of the pancake and the edges start to dry, then flip and cook until the other side is golden brown.
7. Repeat until all the batter is used up.


Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
Makes 8-10 pancakes

Nutritional information:
Per serving (1 pancake):
Calories: 150
Total Fat: 6g
Saturated Fat: 3g
Cholesterol: 60mg
Sodium: 230mg
Total Carbohydrates: 18g
Dietary Fiber: 0g
Sugar: 6g
Protein: 6g

Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Cottage cheese can be used instead of ricotta cheese.
- Almond milk or soy milk can be used instead of regular milk.
- Coconut oil can be used instead of butter.

Variations:
- Add blueberries or chocolate chips to the batter for an extra burst of flavor.
- Top with fresh fruit and whipped cream for a decadent breakfast treat.
- Use lemon zest and juice in the batter for a citrusy twist.

Tips and tricks:
- Don't overmix the batter, as this can result in tough pancakes.
- Use a non-stick skillet or griddle to prevent the pancakes from sticking.
- Keep the pancakes warm in a low oven until ready to serve.

Storage instructions:
Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
To reheat, microwave the pancakes for 30 seconds or until warm, or heat them in a toaster oven.

Presentation ideas:
Stack the pancakes on a plate and drizzle with maple syrup or honey. Top with fresh fruit and a dollop of whipped cream.

Garnishes:
Fresh fruit, whipped cream, chopped nuts, powdered sugar, maple syrup, honey.

Pairings:
Coffee, tea, orange juice, grapefruit juice.

Suggested side dishes:
Bacon, sausage, scrambled eggs, fresh fruit salad.

Troubleshooting advice:
- If the pancakes are too thick, add a little more milk to the batter.
- If the pancakes are too thin, add a little more flour to the batter.
- If the pancakes are sticking to the skillet or griddle, make sure it is well-greased with butter or oil.

Food safety advice:
- Make sure the eggs are fully cooked before serving.
- Store leftover pancakes in the refrigerator and consume within 3 days.

Food history:
Pancakes have been a breakfast staple for centuries, with variations found in cultures all over the world. Ricotta pancakes are a modern twist on the classic pancake recipe.

Flavor profiles:
Light and fluffy with a slightly tangy flavor from the ricotta cheese.

Serving suggestions:
Serve warm with your favorite toppings and sides for a delicious breakfast or brunch.

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Region: Italian

Taste: Sweet, Creamy, Fluffy, Light, Nutty