My beautiful strawberry and ricotta pancakes recipe, perfect way to start my holidays.
Strawberry and Ricotta Pancakes recipe.
- 1 cup milk,
- 1/2 cup ricotta cheese,
- 1 teaspoon white vinegar,
- 1 teaspoon vanilla essence,
- 1.5 cups plain flour,
- 2 teaspoons baking powder,
- 1/2 teaspoon bicarbonate of soda,
- 1/3 cup caster sugar,
- 1 extra large egg,
- 10 strawberries diced plus 8 strawberries extra sliced,
- 1 tablespoon butter,
- 2 tablespoons sunflower oil.
- Maple syrup and cream to serve.
Place the milk, ricotta cheese, vinegar and vanilla essence in a jug, stir to combine and set aside to stand for 15 minutes. In a bowl sift the plain flour, baking powder and bicarbonate of soda together, then stir in the caster sugar.
Add the ricotta milk mixture to the flour mixture, along with the egg, whisking until smooth. Stir in the diced strawberries. Heat up a large frypan over medium heat, add teaspoon of the butter and 2 teaspoons of the oil. Use a third of a cup to measure out one pancake from the batter and pour it into the frypan, add another cup of the pancake batter to cook two pancakes at a time.
Cook the pancakes for 2 to 3 minutes each side. Add more butter and oil to the frypan and continue to make the pancakes until all the batter is used up. Serve the pancakes in a stack topped with the extra sliced strawberries and maple syrup. Makes 8.
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