Monday, November 14, 2011

Ricotta Pancakes

So we couldn’t help entering another recipe into the Vitarium Gluten Free Bake Off! Keeping to the ricotta theme, we decided to enter our delicious Ricotta Pancakes. Check out our entry.

This is one of our favourite recipes for a delicious breakfast on the weekend and makes a great brunch dish which you might find useful for all the Christmas festivities coming up!

The ricotta used in this recipe should always be fresh. We always use fresh ricotta from Paesanella (and most of their other cheeses for that matter)

Another handy tip when making these pancakes, apart from using the fresh ricotta, is to always use a metal spoon when folding in the egg whites with the ricotta batter. This will keep the mixture light and fluffy. Make sure not to over work the mixture, as the pancakes will become too tough and dry. 

Ricotta pancakes

1 1/3 cups ricotta
3/4 cup milk
4 eggs, separated
1 cup GF plain flour
1 teaspoon baking powder
A pinch of salt
50g butter 

1. Place ricotta, milk and egg yolks in a bowl and mix to combine.

2. Sift flour, baking powder and salt into a bowl. Add ricotta mixture and mix until just combined.

3. Beat egg whites in a separate bowl until stiff peaks form.  Gently fold egg whites through ricotta batter in two batches, using a metal spoon.

4. Grease a frying pan with a small amount of butter and drop 2 tablespoons of the batter into the pan.  Cook over low/medium heat until the pancake is golden on both sides.

5. Serve with your choice of fruit or with maple syrup. Makes approx 10 to 12 pancakes.

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