Sunday is the sort of day where you are allowed to treat yourself. You’ve come to the end of the weekend and you know you have to face the real world again tomorrow, you might be nursing a sore head or you might just be allowing yourself some well-earned relaxation time. Either way, it is my opinion that if it’s Sunday it is very much acceptable to indulge in some of the things you might not allow yourself to do during the rest of the week. And eating pancakes is one of them. And if you’re going to treat yourself you may as well do it right.
These pancakes are fluffy and light through the combination of the beaten egg whites and the creamy ricotta. This duo ensures that the stodge-factor, which is present in many pancakes, will not be present here. I have added only a little sugar as I’m not as fond of overly sweet pancakes but this amount can easily be adjusted according to personal preference. I topped them with fresh berries as they were in season but lemon, butter and sugar is always a hit as well.
Fluffy Ricotta Pancakes
Makes 12 pancakes
- 1 ½ cups self-raising flour
- 3 egg whites
- 2 egg yolks, lightly beaten
- 1 ½ tbs caster cugar
- 1 cup milk
- ½ cup fresh ricotta
- Butter, to grease
- Berries, to serve
- Maple syrup
- Place flour, egg yolks, caster sugar, milk and ricotta in a bowl and mix until just combined.
- Place egg whites in a bowl and beat with an electric mixer and stiff peaks form.
- Gently fold the egg whites through the batter mixture in two batches.
- Heat a fry pan over a medium heat. Melt a knob of batter in pan. Place large spoonful’s of the mixture in the pan and cook for about 2 minutes on each side or until the sides are golden in colour. Repeat until batter is empty. Serve with berries and maple syrup.