Ricotta Pancakes

Fluffy and moreish, these pancakes are honestly delicious! Drizzled with maple syrup and eaten with a good dollop of something creamy (Greek yoghurt or mascarpone comes to mind) and with fresh berries, even better! Of course, you can spread them with generous helpings of your favourite chocolate spread or nut butter instead.

If you don’t have self-raising flour, use plain/cake/all-purpose flour with baking powder (2 teaspoons/10ml baking powder for every 1 cup/150g of flour). See how I make them here: Alana Smith (@alanasmithsweetphotography) • Instagram photos and videos

Makes about 20 medium size pancakes

PANCAKE BATTER

eggs, 2

vanilla extract, 5ml (1 teaspoon)

ricotta, 250g (usually 1 small tub)

milk, 250g (250ml or 1 cup)

self-raising flour, 200g (330ml or 1 + 1/3 cup)

To start, separate the eggs, placing the yolks in a large mixing bowl and the whites in a separate large mixing bowl (or the bowl of a free-standing mixer).

To the egg yolks, add the vanilla, ricotta and milk and whisk until uniform.

Add the self-raising flour and mix until just combined and uniform (be mindful to avoid over mixing).

Whip the egg whites until stiff peaks, then using a spatula or large metal spoon, fold them into the pancake batter (I do this in two goes, first just a little to loosen the mixture, then gently the second time until just combined).

Heat a knob of butter in a large pan over a medium to high heat.

Dollop tablespoonfuls of the batter to cook (1 - 2 minutes), then flip and cook on the other side.

Repeat using the remaining pancake batter.

Delicious freshly made but can be frozen in an airtight container for up to three months.