the Sage Test Kitchen

Ricotta Pancakes

Name: Ricotta Pancakes
Cook time: 900 s
Total time: 2700 s
Yield: Serves 8
Ingredients: 3 large eggs - separated; 2 tbsp caster sugar; 200 g fresh ricotta cheese; ½ cup (120 ml) milk; ¾ cup (105 g) self-raising flour - sifted; 1½ tsp baking powder - sifted; Unsalted butter - for greasing; Maple syrup; Whipped butter; Strawberries

Welcome to the pancake extravaganza! The Bakery Boss whips up some fluffy meringue and then folds it into the pancake mixture. The result…crazy-light, melt-in-the-mouth pancakes, better than you’ve ever tasted. Flip, stack and be ready for a big hug of breakfast delight!

the Bakery Boss™

Shop

45 mins total time

15 mins active time

Easy

Serves 8

Ingredients

Measurements:

3 large eggs
separated
2 tbsp caster sugar
200 g fresh ricotta cheese
½ cup (120 ml) milk
¾ cup (105 g) self-raising flour
sifted
1½ tsp baking powder
sifted
Unsalted butter
for greasing

To serve

Maple syrup
Whipped butter
Strawberries

Instructions

1Assemble the mixer using the glass mixing bowl and whisk attachment. Place the egg whites in the bowl. Turn the mixer to Aearate/Whip setting and whisk until soft peaks form. Add the sugar and whisk for 1 minute. Transfer the egg white mixture to another bowl.
2Place the egg yolks, ricotta and milk in the mixing bowl. Using the whisk attachment, turn the mixer to Creaming/Beating setting and mix until smooth and combined. Reduce the speed to the Folding/Kneading setting and add the sifted flour and baking powder and mix until just combined. Return the egg white mixture to the mixing bowl and mix on Folding/Kneading setting until just combined.
3Heat a large frying pan over medium heat. Lightly grease with butter. Cooking in batches, pour 80ml of the batter per pancake, cook for 3 minutes, or until bubbles appear on the surface. Flip and cook for 3 minutes, or until cooked through. Transfer to a plate. Cover loosely with foil to keep warm. Repeat with the remaining batter, brushing the pan with butter between batches.
4Serve the pancakes with maple syrup, whipped butter and strawberries.
Tip: For berry ricotta pancakes, pour the batter into a frying pan and top with several fresh berries before flipping over and cooking the other side.

Ricotta Pancakes

the Bakery Boss™

Shop

45 mins total time

15 mins active time

Easy

Serves 8

Instructions

1Assemble the mixer using the glass mixing bowl and whisk attachment. Place the egg whites in the bowl. Turn the mixer to Aearate/Whip setting and whisk until soft peaks form. Add the sugar and whisk for 1 minute. Transfer the egg white mixture to another bowl.

2Place the egg yolks, ricotta and milk in the mixing bowl. Using the whisk attachment, turn the mixer to Creaming/Beating setting and mix until smooth and combined. Reduce the speed to the Folding/Kneading setting and add the sifted flour and baking powder and mix until just combined. Return the egg white mixture to the mixing bowl and mix on Folding/Kneading setting until just combined.

3Heat a large frying pan over medium heat. Lightly grease with butter. Cooking in batches, pour 80ml of the batter per pancake, cook for 3 minutes, or until bubbles appear on the surface. Flip and cook for 3 minutes, or until cooked through. Transfer to a plate. Cover loosely with foil to keep warm. Repeat with the remaining batter, brushing the pan with butter between batches.

4Serve the pancakes with maple syrup, whipped butter and strawberries.

Tip: For berry ricotta pancakes, pour the batter into a frying pan and top with several fresh berries before flipping over and cooking the other side.