Autumn holidays are now over here in Sydney, but we had some fun in the past couple of weeks! One of the days, we decided to have brunch at home. My kids love pancakes. My eldest daughter calls herself the “pancake monster”, so you get the point. Truth is, I rarely make pancakes at home, as we never have enough time, even during weekends. So, I took this brunch as an opportunity to make some. I saw these Ricotta Pancakes on my friend Jen’s blog and immediately fell in love. And guess what?? They were delicious. You can’t really taste the ricotta in them (by the way, remember you can make your own ricotta!), but it is the secret behind their richness and fluffiness. The honey butter goes extremely well with them and I personally liked it even more than the usual maple syrup. Dust them with icing sugar and serve warm for a perfect weekend treat!
Ricotta Pancakes with Honey Butter
Ricotta Pancakes with Honey Butter - the richest and fluffiest pancakes you will have eat!
- 125 gms – ½ cup unsalted butter
- 1 or 2 tbsp honey depending on how sweet you like it
- 1 tsp vanilla extract
- 330 gms – 1 1/3 cups fresh ricotta
- 180 ml – 3/4 cup milk
- 4 eggs separated
- 125 gms – 1 cup plain flour
- 1 tsp baking powder
- 1 pinch of salt
- Butter to cook the pancakes
- Icing sugar
Sift the flour, baking powder and salt together. Add the ricotta mixture and mix until just combined.
In a separate bowl, put the ricotta, milk and egg yolks into a bowl and whisk to break up the ricotta and yolks. Keep aside.
Heat a non-stick frying pan over medium-low heat. Smear the surface of the hot pan with a little bit of butter. Spoon 2 tablespoons of mixture per pancake into the hot pan, cooking two at a time.
Cook on the first side for 2 minutes, until golden, then flip and cook on the second side until golden and cooked through.
Stack pancakes onto the plates, dust with icing sugar and top with a generous amount of honey butter.