Tuesday, February 8

Ricotta Pancakes

I had a hankering for pancakes yesterday and remembered that I had leftover ricotta from the previous cheesecake baking. I had heard of ricotta pancakes before and after a brief browse through my cook books didn't find a recipe, and so progressed to make it up (as I do) based on a standard basic pancake recipe.
Whilst making it I was unsure how it would turn out as the batter had a gooey consistency similar to raw egg white. But I was pleasantly surprised, it turned out great! The pancake was so soft and light! They amused me greatly when I flipped them over, they instantly rose up like pumped up air mattresses. I felt compelled to do the dance from the anime 'My Neighbour Totoro" when they stretch their arms up and down to make the plants instantly grow.
Whilst observing how the batter held its shape, I realised this would work well if you wanted to do heart shaped pancakes (which is good timing if you're compelled to follow the heavily commercialised promotion of Valentines Day - which is next week). Otherwise you can give them to a loved one - just because you want to :o)

If you're interested, here's the recipe:
2 1/2 cup self raising flour
1/4 cup white sugar
1 tsp cinnamon (optional)
100g butter / table spread
250g ricotta (I used reduced fat but you don't have to)
4 eggs
1 cup milk (I used reduced fat but you don't have to)
1 tsp vanilla extract

1. Mix together flour, sugar and cinnamon in a bowl
2. In a seperate bowl, melt butter in microwave. Mix in ricotta and eggs. Then mix in milk and vanilla
3. Add wet ingredients to the dry mixture. Stir.
4. Place spoonfuls of batter into a heated greased frypan, lightly spread to form a thick even surface
5. Depending on how hot your frypan is, after approximately 30 seconds flip the pancakes over. Note: there's no need to wait for air bubbles to surface on the other side; also the pancakes are quite soft so flip firmly.
6. Serve with sliced fresh fruit and honey. Enjoy

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