Ricotta Pancakes

Ricotta pancakes are a soft and creamy variation of the classic American pancakes. Here is the recipe with an Italian twist.

Ingredients

• 250 g of ricotta
• 150 g of flour
• 2 eggs (preferably organic)
• 50 g of granulated sugar
• 1 packet of baking powder (about 16 g)
• 1 pinch of salt
• Grated zest of 1 lemon (for a fresh citrus touch)
• Butter for cooking (or vegetable oil)

Preparation

1. Separate the egg whites from the yolks.
2. In a bowl, combine the yolks with the ricotta and mix until you have a smooth mixture.
3. Add the sugar and the grated lemon zest and mix well.
4. Gradually fold in the sifted flour and baking powder, to avoid lumps.
5. In another bowl, beat the egg whites with a pinch of salt until they form stiff peaks.
6. Gently fold the beaten egg whites into the ricotta mixture, trying to keep as much air in the mix as possible for fluffier pancakes.
7. Heat a non-stick pan and add a little butter or oil.
8. Pour a ladle of batter to form each pancake. Cook for about 2 minutes or until you see bubbles forming on the surface.
9. Flip the pancake with a spatula and cook for another minute or until golden.
10. Serve hot, accompanied by honey, maple syrup, fresh fruit, or a sprinkling of powdered sugar as desired.

Curiosity

The pancake, in its various forms, is a dish that has origins in multiple cultures since ancient times. The version with ricotta is particularly appreciated for its light texture and the rich yet delicate taste that ricotta conveys. In Italy, ricotta is often used in desserts, such as Sicilian cannoli or Neapolitan pastiera. In pancakes, it makes the final result incredibly soft, melting in your mouth.