Difficulty VERY EASY

Preparation Time 5 minutes

Cooking Time 10 minutes

Total Time 15 minutes

Ricotta Pancakes

FAST

STARTERS AND SNACKS

Ricette con ricotta

Ricette senza glutine

Ricette per bambini

Pancake

Merende

Colazione

Tipo di cucina: American, international

Presentation

How to make tall and fluffy pancakes? This recipe with Fresh Sheep's Milk Ricotta PINNA allows you to get soft and light pancakes in just 10 minutes. Baking soda and baking powder help the batter rise during cooking, while rice flour can be used as an alternative to all-purpose flour.

Perfect for breakfast or snack, they can be served with honey, fresh fruit, powdered sugar, or chocolate.

The protagonist of this recipe: Fresh Lactose-Free Ricotta

Find out more

Ingredients

6 people

Fresh Sheep's Milk Ricotta PINNA 100 g
Medium egg 1
Latte 40 ml
Corn seed oil 15 ml
Rice flour or all-purpose flour 90 g
Baking powder for sweets 4 g
Sodium bicarbonate 2 g Granulated sugar 20 g
Sale 1 pinch

To serve

Miele Q.S.
Icing sugar q.b.
Raspberries Q.S.

Calories per Serving

170 Kcal

Method

In a bowl, combine the PINNA Fresh Sheep's Milk Ricotta, the egg, the milk, and the corn oil. Mix briefly with a hand whisk or a fork.

Add the sifted flour, baking soda, baking powder, sugar, and a pinch of salt. Mix briefly until you get a thick, smooth batter. Avoid overworking it: a few small lumps won't ruin the result.

Heat a non-stick pan and grease it with a very small amount of oil. Pour a portion of the batter without spreading it out: during cooking, the pancake will spread naturally.

Cover with a lid and cook over medium-low heat for about 2-3 minutes, until the first bubbles appear and the base is sufficiently firm. Gently flip the pancake and finish cooking on the other side.

Serve the pancakes while still warm with honey, powdered sugar, raspberries, or your favorite topping.

Consigli e Conservazione

TIPS

Mix the batter only as much as necessary to combine the ingredients: overworking it can compromise the final texture.

Use room-temperature ingredients and sift the flour directly into the bowl.

Do not press or spread the batter after pouring it into the pan: maintaining a compact shape will make it easier to get thicker pancakes.

Cook them at a moderate temperature with the lid on, so the heat will also reach the top before flipping them.

For a richer variation, you can add chocolate chips to the batter.

STORAGE

Pancakes are best when freshly made. If you have leftovers, you can store them already cooked in the refrigerator for 1 day, covered with plastic wrap or inside an airtight container.

Before serving them, reheat them briefly in a pan or in the microwave.

How do you make tall and fluffy pancakes?

For tall and fluffy pancakes, use a fairly thick batter, avoid spreading it in the pan and mix only until the ingredients are combined. Baking powder and baking soda also help the pancakes rise while cooking.

Why add ricotta to pancake batter?

Ricotta adds moisture to the batter, helping the pancakes stay soft and tender. PINNA Fresh Sheep’s Milk Ricotta also provides creaminess and a distinctive flavor.

Why aren't my pancakes tall and fluffy?

Possible causes include batter that is too runny, inactive baking powder, a pan that is too hot or overmixing the batter. Spreading or pressing the pancakes while cooking can also make them flatter.

Why use both baking powder and baking soda in pancakes?

Baking powder already contains the components needed to produce gas during mixing and cooking, while baking soda works best when acidic ingredients are present. In this recipe, both leavening agents contribute to the pancakes' texture and rise.

How do you know when to flip pancakes?

Flip the pancake when bubbles begin to appear on the surface, the edges look slightly set and the bottom is firm enough to lift without breaking.

Why shouldn't you overmix pancake batter?

Overmixing, especially when using wheat flour, can develop too much gluten and make the pancakes less tender. Mix only until the ingredients are combined.

Can you make gluten-free pancakes with rice flour?

Yes, rice flour can be used. If the pancakes are being prepared for someone with celiac disease, make sure all ingredients, including the baking powder, are certified gluten-free and avoid cross-contamination.

Can ricotta pancakes be made in advance?

Yes, although they are best freshly cooked. Store them in an airtight container in the refrigerator for up to one day and reheat briefly before serving.

Can you make pancake batter the night before?

For this recipe, it is best to prepare the batter shortly before cooking. Once baking powder and baking soda are added, the reactions responsible for rising begin, so leaving the batter overnight may result in less fluffy pancakes.