Ingredients
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250 g ricotta cheese
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125 ml milk
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2 eggs (separated)
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100 g flour
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1 tsp leaven
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1 pinch of salt
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1 tbsp vegetable oil
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2 tsp sugar
Directions
The most tender pancakes you can imagine! I even don’t know how to describe how fluffy they are. I was pleasantly surprised when cooked them for the first time.
You may replace ricotta cheese with cream cheese or finely mashed (through a sieve) cottage cheese. But it is ricotta what makes them so fluffy.
Add sugar to your taste. The amount of sugar given in the recipe results in slightly sweet pancakes. If you like sweeter pancakes, you should add more sugar.
Here are ricotta pancakes for breakfast!
Today's visits: 1.
Steps
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1
Done
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Separate eggs into two bowls. |
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2
Done
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To egg yolks, add milk, ricotta cheese and sugar. Mix with a whisk until smooth. |
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3
Done
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Mix together leaven and flour, sieve. |
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4
Done
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Fold flour into egg mixture and mix until smooth. |
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5
Done
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Add 1 tbsp of vegetable oil (of any kind, to your taste; I add peanut oil for a slightly nut flavor). |
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6
Done
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Add a pinch of salt to white eggs, and whip until soft peaks form. |
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7
Done
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Carefully fold egg whites into the butter with a spatula in three stages. Don’t whisk in order not to lose its volume. |
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8
Done
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Cook in vegetable oil over medium heat. Cover with lid and cook, then flip over and cook uncovered. Be careful as it is easy to overcook them. How to serve: Serve hot with any topping to your taste: honey, conservatives, syrup, berry sauce, sour cream, condensed milk. How to keep: Better taste hot. But if some pancakes are left, let them cool to room temperature, cover with plastic wrap and keep to the end of a day. Warm up before serving. . |
