Something for dessert or rather a breakfast meal? Check out this Ricotta pancake recipe and enjoy life with a healthy zeal!
Pancakes can vary wide and far as anything can be a pancake that is made in a pan given the specified base ingredients were used. English muffin, crumpet or crepes are all sort of pancakes that successfully satisfy the requirements to be one.
Of course, there are ones that has no starch base but since they look like pancake and taste like one, we might just call them as such. Keto pancakes and Gluten free pancakes are all part of the family even though they are a bit off the whack.
Those that could threaten the world dominance of US born pancakes are called something else entirely, like crepes, so there is no danger of one overshadowing the other throwing its existence into gloomy forgetfulness.
Although, it may sound ridiculous but there is no shortage of stories about different recipes having the same promising future then one poisoning the other with a friendly smile pushing the other into the darkness of oblivion.
There is a story some of us remember about the Cinnamon monkey bread, and our beloved muffins weren’t always just stuffed with baking powder then tossed in the oven either.
Pancakes were made since time beyond remembering, or in fact before any written word. Of course, baking powder or baking soda were seldom used by our ancestors in the wild but making bread by preparing batter and baking it on hot stones weren’t one of the most technically advanced stuff to discover.
Even pizza was made that way by the roman legionaries during war times or more precisely they used their shields as a surface to bake their dough. They most likely didn’t make much fuss about elaborate tomato sauces, but simply scrubbed tomato on top of the base and sprinkled some herbs with cheese on top and pizza was born.
Pita and naan bread share the same characteristics and even keto naan bread is made in a skillet although keto breads are still a bit of the weirdos of the party.
Sure, our beloved pancakes, as its name implies, differ from the other breads made in pan in crucial aspect. It’s a cake and cakes supposed to be sweet.
The sad news is, that sweet food should be eaten at special occasions as a dessert only. Many of us don’t see why desserts couldn’t be eaten at any time of the day and indulge themselves in sugar filled refined carbs, poured over with sweet syrups, but such decisions have heavy consequences.
Interestingly though pancakes, in their pure sugar free form, can be quite nourishing meal choice. Adding extra protein like ricotta, Greek yogurt, skyr or quark elevates the eggs power as much as baking powder raises the pancakes.
We can easily get away with the amount of white flour and even a drizzle of honey on layers of cocoa powder couldn’t ruin our breakfast when we run out of fresh fruits to fill our pancakes every now and then.
Ingredients
- 3 medium / 150g Eggs
- ⅞ cup / 200g Ricotta (Quark, Greek yogurt, Skyr…)
- ⅞ cup / 200g Milk
- 1 teaspoon / 5g Vanilla extract
- 1 teaspoon / 5g Salt
- 1 cup / 250g Flour
- 1 teaspoon / 3.5g Baking powder
- ¼ teaspoon / 1.5g Baking soda
Filling / topping
- 5 medium / 1000g Apple (shredded)
- 1 tablespoon / 3g Cinnamon
How to make Ricotta pancake
- Separate eggs.
- Whisk egg yolk, ricotta, milk, vanilla extract, salt and optional honey until a light yellow uniform mixture is achieved.
- Clean the whisks then beat the egg whites until soft peaks form.
- Whisk the flour into the egg yolk mixture.
- Mix in the baking powder and baking soda, 30 seconds or even less whisking should be enough. Mind not to add baking soda and baking powder before, as they can react with the acid in some of the dairy, reducing their ability to raise the pancake.
- Carefully fold in the egg whites.
- Heat a non-stick skillet to medium low temperature. Adding a bit of butter or wiping with a oily dipped kitchen towel may be necessary if our skillet isn’t so non-stick as we would like it to be.
- Scoop some of the batter in. Fry the pancakes until we see the texture changing along its edge, about a 30 seconds. Bubbles should also be creating some holes here and there.
- If the bottom gets burnt, it means that the temperature is too high or we are too slow in flipping the pancake. Check the temperature and lower it if necessary.
- Flip the pancake and fry it until the bottom gets golden brown, about a 30 – 60 seconds, depending on the temperature we set.
Filling / topping
- Shred apples then mix cinnamon in. Use it as filling or topping for pancakes.
Enjoy!
Ricotta Pancake
Ingredients
- 3 medium Eggs
- ⅞ cup Ricotta Quark, Greek yogurt, Skyr...
- ⅞ cup Milk
- 1 teaspoon Vanilla extract
- 1 teaspoon Salt
- 2 cup Flour
- 1 teaspoon Baking powder
- ¼ teaspoon Baking soda
Instructions
- Separate eggs.
- Whisk egg yolk, ricotta, milk, vanilla extract, salt and optional honey until a light yellow uniform mixture is achieved.
- Clean the whisks then beat the egg whites until soft peaks form.
- Whisk the flour into the egg yolk mixture.
- Mix in the baking powder and baking soda, 30 seconds or even less whisking should be enough. Mind not to add baking soda and baking powder before, as they can react with the acid in some of the dairy, reducing their ability to raise the pancake.
- Carefully fold in the egg whites.
- Heat a non-stick skillet to medium low temperature. Adding a bit of butter or wiping with a oily dipped kitchen towel may be necessary if our skillet isn't so non-stick as we would like it to be.
- Scoop some of the batter in. Fry the pancakes until we see the texture changing along its edge, about a 30 seconds. Bubbles should also be creating some holes here and there.
- If the bottom gets burnt, it means that the temperature is too high or we are too slow in flipping the pancake. Check the temperature and lower it if necessary.
- Flip the pancake and fry it until the bottom gets golden brown, about a 30 - 60 seconds, depending on the temperature we set.
Notes
F.A.Q.
What is the trick to making fluffy pancakes?
The trick to fluffiness is air, incorporated into the batter. The most basic form is to beat the egg white then fold it into the batter. Extra fluffiness can be achieved by adding baking powder to the batter.
What makes a pancake gooey?
Gooey pancakes are not cooked pancakes. If the color on the outside seems to be the desired golden brown, yet the inside is gooey then lower the heat of the pan or flip several times to avoid burning of the outer layer while the inside cooks.
Is it better to make pancakes with butter or oil?
Neither oil or butter is necessary to make pancakes if a great non-stick pan is within reach. Flavor wise, butter is generally agreed to taste better but browns quickly at high temperatures.
What does adding more eggs do to pancakes?
Adding more eggs to pancakes will take them from a bread like texture to a more rubbery feel, eventually turning them into scrambled eggs.
Pin now, Enjoy later!
