Ingredients
Wet Ingredients: Ricotta cheese, eggs, caster sugar, milk, vanilla extract, vinegar. Dry Ingredients: All-purpose flour, baking powder, baking soda, salt. For Cooking & Serving: Butter, strawberries, caster sugar, maple syrup.
Instructions
1. Mix Wet Ingredients: Whisk ricotta, eggs, sugar, milk, vanilla, and vinegar.
2. Add Dry Ingredients: Gently fold in flour, baking powder, baking soda, and salt.
3. Prepare the Pan: Heat a non-stick pan over medium heat and lightly grease with butter.
4. Cook Pancakes: Pour ¼ cup of batter per pancake, cook for 1½ minutes until golden, flip and cook for another 1½ minutes.
5. Serve Warm: Top with macerated strawberries and maple syrup
Notes
– Use full-fat ricotta for the best texture.
– Do not overmix the batter to keep pancakes light and fluffy.
– Store leftovers in the fridge for 3-4 days or freeze for up to 3 months.
– Reheat in the oven, stovetop, or microwave for the best results.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Brunch
- Method: Pan-frying
- Cuisine: American, Italian-inspired
- Diet: Vegetarian
Nutrition
- Calories: 148 kcal
- Sugar: 5g
- Sodium: 51mg
- Fat: 6g
- Saturated Fat: 3g
- Carbohydrates: 18g
- Fiber: 0.5g
- Protein: 6g
- Cholesterol: 64mg