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–+ servings
Stack of pancakes on a plate topped with shaved chocolate and fresh blueberries. Yellow cup of coffee on the left side, small glass bowl full with fresh blueberries on the right side with blueberries and chocolate scattered on the table. Fork and knife by the side of the plate with a pink napkin next to them.

Ricotta pancakes

4
AuthorMilena M
The best pancakes you'll ever eat!
Print Recipe Pin Recipe
Prep Time5 minutes
Cook Time15 minutes
Servings2

Ingredients
  

  • 120 grams all-purpose flour
  • 1 tablespoon sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 egg
  • 120 grams ricotta cheese
  • 100 grams milk

Optional

  • fresh blueberries, chocolate chips

Instructions

  1. In a bowl, combine the flour, sugar, salt, and baking soda.
  2. In a second bowl, whisk the egg, ricotta cheese, and milk. Mix them until smooth.
  3. Transfer the wet ingredients to the dry and mix everything. At this point, you can add any toppings like fresh blueberries, chocolate chips, etc.
    Let the batter rest for about 10-15 minutes, giving time for the flour to hydrate and the baking soda to activate, creating fluffy and light pancakes.
  4. A few minutes before cooking, preheat a non-stick pan with a little bit of butter or oil of choice on a medium-heat stove.
  5. Scoop out the desired amount into the hot pan and cook until bubbles form on the surface of the pancakes. Flip and cook for 20-30 more seconds.
  6. Serve hot with any toppings of your choice.

Notes

*Use less milk if the ricotta cheese you are using is not too thick.