the Sage Test Kitchen
Ricotta Pancakes
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!
45 mins total time
15 mins active time
Easy
Serves 8
Ingredients
Measurements:
3 large eggsseparated
2 tbsp caster sugar
200 g fresh ricotta cheese
½ cup (120 ml) milk
¾ cup (105 g) self-raising floursifted
1½ tsp baking powdersifted
Unsalted butterfor 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.
