Preparation time is 15minutes
Cook time is 10minutes
Total time is 25minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
10 Ingredients
Number of servings
4
- 250grams ricotta
- 1/3 cup milk
- 75grams plain flour
- 2 eggs, separated
- 1/2teaspoons baking powder
- 1tablespoons golden caster sugar
- 1teaspoons vanilla extract
- 2tablespoons butter
- 150grams strawberries, sliced
- 2tablespoons honey
Nutrition per serving
1450kJ / 345Cal
1450 Kilojoules or 345 Calories
17% of daily energy intake*
Protein
11.6grams
Fat
17.6grams
Carbs
35.2grams
Sugars
21.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Ricotta pancakes are lightly crisp on the outside and fluffy inside, an indulgent breakfast treat.
Method
Step 1 of 4
Place the ricotta in a food processor with the milk, flour, egg yolks, baking powder, sugar and vanilla and blend until smooth. Pour the batter into a large bowl.
Step 2 of 4
Whisk the egg whites in a large bowl with a handheld mixer until you have stiff peaks. Gently fold the egg whites into the batter until fully incorporated.
Step 3 of 4
Heat the butter in a large non-stick pan on medium heat and dollop the batter in, cooking 4 pancakes at a time for 2 minutes on each side or until golden and fluffy.
Step 4 of 4
Serve the pancakes with strawberries and a drizzle of honey.
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