Ricotta pancakes

  • Difficulty Easy
  • Active time 5 minutes
  • Total time 5 minutes
  • Servings 6 portions
  • 440 g ricotta cheese
  • 190 g full cream milk
  • 4 eggs, separated
  • 180 g gluten free flour mix
  • 1 tsp gluten free baking powder
  • 1 pinch salt
  • 50 g butter, for frying


    Ricotta pancakes

    1. Place ricotta, milk and egg yolks into mixing bowl and mix 5 sec/speed 5.
    2. Add flour, baking powder and salt and mix 5 sec/speed 5 until just combined. Transfer into a large bowl and set aside. Clean and dry mixing bowl.
    3. Insert butterfly whisk. Place egg whites into mixing bowl and whip 2 min/speed 4 or until stiff peaks form. Remove butterfly whisk. Fold egg whites through reserved batter in two batches.
    4. Place a large non-stick frying pan over a medium-low heat. Place a little of the butter into frying pan and allow to melt. Place 3 x ⅓-cupfuls of batter into pan (cooking 3 pancakes at a time) and cook for approx. 3 minutes, or until just starting to set at edges. Turn pancakes and cook for a further 3-4 minutes, or until golden. Transfer onto a plate and cover to keep warm. Repeat with remaining batter (makes approx. 15 pancakes in total). Serve pancakes warm, topped with reserved dried fruit compote and yoghurt.

    Tips & Tricks

    • Pancake batter can be made in advance and stored in the refrigerator for up to 24 hours.
    • To make your own ricotta, visit Cookidoo and register to receive a 30-day free trial.
    • The Gluten free flour mix and Gluten free baking powder recipes can also be found on Cookidoo.

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