- Recipes
- Ricotta Pancakes
Ricotta Pancakes
Ingredients
Step by step process
Preparation
- 1
Whisk the ricotta with milk and eggs in a bowl into a smooth batter for the ricotta pancakes.
- 2
Whisk together all-purpose flour, baking powder, salt, and granulated sugar in another bowl.
- 3
Add the dry ingredients to the wet mixture, fold in the vanilla sugar with a spatula, and stir gently until the batter is smooth.
- 4
Let the batter rest for 5 minutes. Meanwhile, preheat a frying pan over medium heat.
Frying
- 5
Coat the frying pan lightly with ghee and heat it over medium heat.
- 6
Use a ladle to form small rounds about 8-10 cm in diameter and cook them for 2-3 minutes.
- 7
Flip them once bubbles form on the surface and the edges set, then cook for another 1-2 minutes until golden.
- 8
Continue with the remaining batter, brushing the pan with a thin layer of butter as needed.
Serving
- 9
Arrange the finished rounds on plates, scatter over the blueberries, and drizzle with maple syrup to taste.
- 10
Dust with powdered sugar and serve immediately while warm and fluffy.
More tips:
If the ricotta is very wet, let it drain briefly so the batter isn't too thin.
Cook over medium heat. a pan that's too hot will brown the surface too quickly while leaving them raw inside.
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