Ricotta Pancakes

Pancakes always seem a treat; these are nutritious as well as being light and fluffy.

These thick American-style pancakes can be made with a choice of flours, spices and fruit for interesting and varying flavours and textures. Try buckwheat, rice flour, or sorghum for a brown toasted appearance and cornmeal offers a nutty texture (a little more liquid may be required). If you select a commercial Gluten Free flour mix ensure it does not include xanthan gum as this will make the pancakes quite solid.

To make the pancake softer add an extra 3 eggs and reduce the milk and a little. Including a little cassava (tapioca) flour will also soften the pancake.

The ricotta used in this recipe is firm. If yours if very soft put it in a cheesecloth or fine mesh strainer for about 30 minutes, to drain off the excess liquid.

I have not added sugar, the ricotta being naturally sweet particularly when served with fruit in season: berries, stewed plums, banana or a fruit combo. You could add fruit to the pancake mix along with your favourite spice; cinnamon, nutmeg, ginger or a little star anise. When the pancakes are served as a dessert you may like to add a little spirit to accompany the fruit.

Ingredients

Preparation: 10 mins Cook: 5 -7 minutes each Serve: 8 medium

150 gm (1 cup) flour

1 tsp baking powder

1/8 tsp salt

250 gm (1 cup) ricotta cheese

2 eggs

250 ml (1 cup) milk

1/2 tsp vanilla essence or spice

butter or oil for the frying pan

Method

SIFT the flour, baking powder and salt.

SEPARATE the eggs.

BEAT the egg yolk and ricotta cheese, slowly adding the milk and vanilla essence to give a smooth texture.

ADD the flour to the ricotta mix, stirring gently to combine them.

BEAT the egg whites till firm.

FOLD half the egg white into the pancake mix.

FOLD through the remaining egg whites; do not over-mix and beat out the air.

HEAT a frying pan to a medium-high temperature.

MELT 1-2 tsp butter or add oil.

SPOON batter into the pan, using the back of the spoon to shape the pancakes.

COOK the pancake for about 3 or 4 mins. Small bubbles will appear when ready to turn.

TURN the pancake and cook the other side for 2 to 3 minutes.

REPEAT for the remaining pancakes.

Serve

A nutritious breakfast.

A tasty dessert.