Ricotta Pancakes

Name: Ricotta Pancakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 pikelets
Ingredients: 200 g plain flour; 250 g ricotta; 2 pcs eggs; 200 ml milk; 2 tablespoons caster sugar; 1 teaspoon baking powder; 1 pinch salt; 1 packet vanilla sugar; ghee; 200 g blueberries; maple syrup; powdered sugar

Karel ČernýSweetCzech Cuisine x se líbilo

You fry ricotta pancakes fluffy and tender from a batter with ricotta that you mix only briefly. You whisk the ricotta with milk and eggs, add flour with baking powder and let the batter rest. On ghee you fry small pancakes until bubbles form on the surface, then flip them golden. You serve them warm with blueberries, maple syrup and powdered sugar.

Příprava: 15min

Vaření: 20min

CELKOVÝ ČAS: 35min

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.