This menu is my favorite breakfast at all time and my daughters also love Ricotta Pancakes. They are always asking to have this menu for breakfast and the fun part of them, I let them help me prepare this menu together. They got to help and eat the pancakes afterward. Their faces always showed me that they are proud that they had made their own breakfast!
Pancakes are very well known as easy to prepare for morning breakfast. So, do our family household is same but we prepare the pancakes just a little different by adding Ricotta cheese into the ingredients. My household love the pancakes fluffy, so I whipped the egg white and using more baking powder. They are perfectly fluffy and heavenly delicious.
These pancakes can adapt using others ingredients for others flavor such as frozen blueberries for blueberry pancakes, using frozen strawberries for strawberry pancakes, or lemon juice with lemon zested for lemon pancakes whichever you prefer flavors.
Menu Ingredients Serving for 6
Ricotta Pancakes Ingredients
1 cup of All Purpose Flour
1 tablespoon of Baking Powder
1 teaspoon of Salt
2 tablespoon of Sugar (*for healthy choice I use monk fruit instead of sugar)
1/2 teaspoon of Cinnamon
1 cup of Whole Milk (*you can use Water instead of milk if you prefer less creamy to the pancakes or 2% fat milk for healthier choice. I have toddler in my house, so I use whole milk)
1 cup of Ricotta Cheese
2 large Egg (separated yolk and white egg)
2 tablespoon of Melted Butter (*Optional)
Frozen Blueberries, Strawberries, or ... etc. (*Your choice of flavor)
1 teaspoon of Vanilla Extract (*optional)
Ricotta Pancakes Preparation
Put all dry ingredients in a big bowl; flour, sugar, salt, baking and cinnamon powder. Mixed well.
Using hand-whisk whisked white egg until fluffy and thick soft. Set aside. However, for this step, I used cream of tar tar to helps the white egg even more fluffier (this is optional).
Put wet ingredients; yolk eggs, milk and Ricotta in the same bowl with the dry ingredients bowl.Then mixed until all corporate.
Put fluffy whisked white egg at last and gently mixed by spatula.
I used a cast iron pan with virgin olive oil with medium heat. Then cook on a pan piece by piece for about 1 to 2 minutes each side or until looks golden brown.
Serving the pancakes with fresh fruits such as fresh blueberries, strawberries, raspberries, blackberries, etc. and honey or maple syrup whichever you prefer flavors.
My daughters always love plain fluffy ricotta pancakes but I have always been mixing and matching with some other ingredients add on to this recipe. This is another idea for pancakes. I use 2 tablespoon of fresh squeezed lemon juice and a little bit of lemon zested. Lemon pancakes will give us some a little bit sour flavor with 1 teaspoon of almond extract will go well with this flavor.
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