Fluffy, light, delicious and great for breakfast or brunch. I use homemade ricotta to make these fluffy pancakes.
They taste great served as is due to their delicious light flavour, but you can add strawberries, lemon curd, maple syrup or low fat yoghurt or ice-cream if desired. They are sugar free and can be made low fat, lactose and gluten free.
Fluffy, light ricotta pancakes are great for brunch
Ingredients 2 eggs, separated
1 cup ricotta (I used my lactose free ricotta with low fat milk)
1/2 cup milk (light or lactose free)
3/4 cup flour (gluten free if desired)
1 tsp baking powder
1/8 tsp salt
2 tbsp oil, butter, margarine or nuttelex
Mix the egg yolk, ricotta and milk in a bowl until smooth.
Stir until the ricotta is smooth, not lumpy
Whisk the flour, baking powder and salt to combine. Add to the egg yolk mixture and stir to combine.
In a separate bowl, beat or whisk the egg white until light and fluffy.
Gently add the egg whites into the egg yolk mixture and fold to combine. Take care not to over work the batter.
Fold the egg whites into the yolk mixture to form the fluffy batter
Heat the oil (or alternative) in the frypan on medium. Add spoonfuls of the batter to desired size on to the pan.
Flip the pancake when golden brown, about 1 minute. Cook on the other side until golden brown, place on a pre-warmed plate, cover with foil to keep warm. Repeat with the remaining batter.
Cooking the pancakes
Place pancakes in a stack and serve. Add fresh strawberries, lemon curd, maple syrup, yoghurt or low fat ice cream if desired.