Cookbook

7
Ricotta Pancakes
1
Prep  minutes / Cook  minutes
2
Serves –
 eggs, separated
 tablespoons caster sugar
g fresh ricotta
½ cup (ml) milk
¾ cup (g) self raising flour
½ teaspoons baking powder
Unsalted butter for greasing
Fresh berries, to serve
Maple syrup, to serve
Method
Assemble mixer using the whisk attachment. Add egg whites
to mixer bowl. Turn the mixer to AERATE/WHIP setting and
whisk egg whites until soft peaks form. Add sugar and whisk
for  minute. Transfer egg white mixture to another bowl.
Place egg yolks, ricotta and milk into bowl of mixer.
Still using the whisk attachment, turn the mixer to
CREAMING/BEATING setting and mix until combined.
Reduce speed to FOLDING/KNEADING and add sifted
flour and baking powder and mix until just combined.
Return egg white mixture back into mixer bowl and mix on
FOLDING/KNEADING setting until just combined.
Heat a heavy base frying pan or griddle over a low to
moderate heat. Lightly grease with butter.
Spoon about ⅓ cup of the mixture into pan and cook until
golden brown on both sides.
Serve with fresh blueberries and maple syrup.
Tip
For berry pancakes pour mixture into pan; top with several fresh
berries before flipping over and cooking other side.
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