Julie's Famous Ricotta Pancakes

Julie's Famous Ricotta Pancakes

Serves 2 hungry people

1 cup SR flour

½ cup smooth ricotta

½ cup milk

1 dessertspoon sugar

1 egg separated

Mix flour, ricotta, milk, egg yolk and sugar with a spoon or whisk until smooth. Add more milk if the batter is too thick. It is a ‘thickish’ batter; it is a bit hard to describe this. Not quite pouring off the spoon, more dolloping?

I like to set the batter off to the side for 20 minutes or so to let the gluten relax. This leads to a softer pancake, but don’t worry about this too much if you don’t have the time.

Beat the egg white until stiff then gently fold into the batter with a large spoon. A bit like muffins, you don’t want to overbeat this mix.

In a large frypan heat a small nob of butter and a dash of rice bran oil (any vege oil). I actually use spray oil to coat the pan then add a dash of butter.

When the butter is foaming, add dollops of batter and cook on the first side until bubbles rise to the surface then flip.

We go the whole hog with the extras on our pancakes. I usually serve

Maple syrup

Frozen berries which have been placed in a microwave bowl, add a small spoon of caster sugar then heat in the MW until the berries have defrosted, are warm and the sugar and juice have combined to create a yummy syrup.

Vanilla yogurt

Bananas

And if we are feeling really naughty

Cooked bacon

Remember to add gallons of maple syrup over the top – this is mandatory!

You could of course try

Fresh lemon juice and sugar

Jam and cream

Icecream (very naughty)

X 2 ingredients – 4 - 6 people

X 3 ingredients – 6 - 8 people (depends on how hungry everyone is!)