Last night when I was at the supermarket doing the shop for my sister’s birthday lunch (watch out for an awesome post to come!), I picked up a tub of ricotta cheese. I had cravings for ricotta pancakes, and thought I would reward myself after a good gym session.
My first attempt at ricotta pancakes didn’t turn out so well.. I had done some research as I wanted to make them for a pre-race day champagne breakfast. All the recipes I read called for fresh, dry ricotta, however, the mix wasn’t wet enough and so my pancakes were a disaster. Here I’ve used a tub of smooth ricotta cheese, with great results!
I also had a punnet of strawberries in my fridge that looked like weren’t going to last much longer, so with them I made a sort of warm strawberry jam to accompany my pancakes. Yum!
250g tub smooth ricotta
1 tbsp baking powder
3 tbsp self-raising flour
250g strawberries, diced
sugar to taste
- In a bowl, combine ricotta, eggs, baking powder and flour.
- Heat a large pan over medium-high heat and when hot, add dollops of the ricotta mix according to the size pancake you’d like.
- Cook for a few minutes either side (they will take longer than regular pancakes so be patient!).
- While you cook pancakes, put strawberries in a saucepan with 2tbsp water. Bring to a gentle simmer and cook for 5 minutes. Add sugar according to your taste (I didn’t need to add any, but it will depend how sweet your strawberries are)
- Serve pancakes with warm strawberries.
Makes 6 x 15cm pancakes (enough for 1 very hungry person, or 2 not as hungry people)