The Fluffiest Ricotta Pancakes

The fluffiest Ricotta pancakes

Yesterday I posted a collection of pancake recipes in anticipation of Shrove Tuesday. Today is officially pancake day, so I thought I’d share another quick blender recipe to add to the blog’s ever-growing list. They’re the fluffiest ricotta pancakes. I’d say they taste like cloudy vanilla cream sponges, tinged with honey. We ate them in our pyjamas, with black berries, thick homemade yoghurt and plenty honey. I’m happy just thinking about it. Definitely a recipe to bookmark.

The fluffiest Ricotta pancakes

Top tips for the best pancakes:

  • Sift the dry ingredients several times – more air, more rise, more fluff
  • Combine the wet ingredients separately
  • Don’t over-mix the batter – tiny lumps are quite acceptable
  • Rest the batter for at 10 minutes before frying off
  • Using buttermilk eliminates the acidic after taste of raising agents
  • Flavour sweet pancake with honey in place of sugar, along with a little vanilla
  • Don’t overcrowd the pan – allow space for spreading
  • Only turn once bubbles appear on the surface
  • If cooking in butter, wipe the pan out between batches
  • Place cooked pancakes in a single layer on paper towels while cooking
  • To revive, pop in the toaster for a shy minute

Note : I used Woolworths Ayrshire Ricotta. It’s soft and creamier than most. Highly recommended.

The fluffiest Ricotta pancakes

The fluffiest Ricotta pancakes

The fluffiest Ricotta pancakes

The fluffiest Ricotta pancakes

 

The Fluffiest Ricotta Pancakes

Makes 10

  • 100g (2/3 cup) wholewheat spelt flour or regular, finely ground wholemeal flour
  • 50g (1/3 cup) cake wheat flour
  • 7.5ml (1 1/2 teaspooons) baking powder
  • 1.25ml (1/4 teaspoon) fine salt
  • 45ml (3 tablespoons) honey
  • 30ml (2 tablespoons) coconut oil, melted
  • 125ml (1/2 cup) buttermilk
  • 125ml (1/2 cup) smooth ricotta
  • 2 eggs (xl)
  • 5ml ( 1 teaspoon) vanilla extract
  • coconut oil or butter, for frying

 

  1. Into a large mixing bowl, sift together the wholemeal flour, cake flour, baking powder and salt.
  2. Place the all the remaining ingredients, except the extra oil or butter for frying, in a blender. Whizz until smooth and creamy. Add the wet to the dry and fold together gently until just combined.
  3. Heat a coconut oil non-stick pan until hot. Dollop in generous tablespoon amounts of batter. Cook for several minutes, then turn and cook for another minute or two until golden.
  4. Serve warm with butter, fresh berries, thick yoghurt and extra honey for drizzling.

 

More reasons to get pancake happy about:

Fluffy choc-chip pumpkin pancakes

Wholemeal pancake stack with fruity ice cream whip

Milk tart pancake mille-feuille

 

 

 

4 Comments. Leave new

  • Love the light play!

  • Thanks so much for this delicious recipe and the US equivalent amounts. We are loving your cookbook that arrived yesterday with thanks to Uppercase. Can’t wait to make some of these luscious-sounding recipes for our friends!

  • You’re most welcome Judy. I’m absolutely delighted to hear you have the book! Thank goodness for Uppercase. It would’ve been ideal to have the book available on Amazon, but at least there is an alternative in the meantime. I’m so looking forward to seeing what you’re going to make. Please do share with us. I hope the recipes are cause for many delicious reasons to gather and share with all the special people in your life. D x

  • Something new for me, the light and shadow game. Thank you Hein!

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