Ricotta Pancakes
4 servings
30 minutes
Ricotta pancakes are a delicate, airy treat from Italian cuisine that resemble clouds on a plate. This recipe originates from the warm regions of Italy where ricotta is widely used in cooking due to its softness and creamy flavor. The pancakes are light and fluffy thanks to the combination of ricotta, milk, and eggs, with baking soda adding airiness. Their gentle taste with light creamy notes pairs perfectly with honey, berries, or jam, making them an ideal choice for breakfast or dessert. Serve hot with aromatic coffee or fresh juice to enjoy a true Italian gastronomic tradition.
1
Place the ricotta in a bowl, add the eggs, and mix.
- Ricotta cheese: 250 g
- Chicken egg: 2 pieces
2
Pour in the milk, about half, mix, and start adding flour: a little flour — a little milk, mix. Then add baking soda, whisk well, and fry like regular pancakes in a well-heated pan with oil.
- Milk: 200 ml
- Wheat flour: 3 tablespoons
- Baking soda: 0.5 teaspoon
