Very delicate and fluffy pancakes, best served warm. Perfect for breakfast! Don’t feel guilty about having pancakes first thing in the morning… You can use cream cheese or curd cheese in this recipe, finely ground (or minced three times). My husband thinks they taste like racuchy (Polish pancakes). He told me, “Make sure you write that they taste like racuchy!” So here it is – his official opinion. Even though ours differ, I decided to let it slide ;).
Ingredients for the fluffy ricotta hotcakes:
- 250 g ricotta cheese
- 125 ml milk
- 2 large eggs, separated
- 100 g plain flour
- 1 tsp baking powder
- a pinch of salt
- 2 tsp oil
- optional: 2 tsp sugar, to taste
Place the ricotta, milk, sugar, and egg yolks in a bowl and mix until smooth. Add the oil and stir to combine. Sift in the flour, baking powder, and salt, and mix until just combined. Beat the egg whites until foamy and softly whipped, then gently fold them into the ricotta mixture.
Heat a small amount of oil in a frying pan. Spoon portions of the batter into the pan and fry briefly on both sides until golden brown. Serve with fruit and syrup.
Enjoy!
Recipe source: ‘Forever Summer’ Nigella Lawson.
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