Ricotta pancakes

Ricotta pancakes

These little pancakes are heavenly: light, fluffy & a little tangy with a slight hint of lemon due to the ricotta. And… they are extremely good with strawberries and golden syrup (hey, there is no sugar in them) or yoghurt and a mixture of papaya, mango & passionfruit, which is my preferred version for lunch.

I would make them every other weekend alternating with paper-thin pancakes, were my husband only a pancake lover. He is not. That makes these even more special (to me) and quite a feast when served. Any weekend visitors will come as a welcome excuse to make those or occasionally, I’ll make them my lunch. There is quite a tradition in Germany for pancakes at lunchtime: large, thin pancakes (not a crêpe, though) with slices of apples or blueberries baked into them, served with a thin dusting of sugar. Most people harbour fond childhood memories of those as a treat after school. My grandparents were great apple pancake makers and of course, the apples came from their garden. Just the aroma of apples transports me back into their kitchen with my grandmother peeling apples in one swift move and amazing me with the long ribbon of peel every time.

Strawberries are finally back in season and the roadsides are littered with giant strawberries, arrows or tiny handwritten signs advertising farm shops or just a little stall with a few punnets. They impart an amazing aroma that pales every supermarket berry within a 100mile radius. Thank god, there are visitors coming next weekend…

Rezept auf Deutsch wie immer am Ende

P.S. if you do not know Golden Syrup: it is a British institution. A byproduct of the cane sugar production, the an amber-coloured syrup or treacle (slight caramel notes) is drizzled onto porridge, rice pudding or just bread with butter and is the main ingredient in treacle tart. Traditionalists or hopeless retro-romantics (here!) buy it in those wonderful dark green & gold tins, squeeze bottles might be practical but, come on, not even come close to the charme of the tins. Just open the lid and dip a spoon into it and watch the viscous syrup flowing back into the tin. As it’s counterpart, black treacle (equally pretty tin in red & gold), they have the most amazing adhesive powers. In case you are watching Fry & Laurie as Jeeves & Wooster: Season 3, Episode 6: Comrade Bingo. Enjoy.


 

Ricotta pancakes

Yields about 12 (I forgot to count), recipe adapted from Nigella Lawson’s Forver Summer

 

1 small tub (250g or 8.8 oz) Ricotta
125ml (½ cup + 1 teaspoon) milk
2 eggs, separated
100g (¾ cup + 1 tablespoon) flour
1 teaspoon baking powder
salt
strawberries or my other favourite combination: papaya (pawpaw), mango & passionfruit
golden syrup, maple syrup or a light dusting of icing (confectioners) sugar

Stir ricotta, milk and egg yolks together. Combine flour with baking powder and salt to get an even distribution before adding them to the ricotta mix. Whisk the egg whites until they are foamy but not stiff and fold into the batter. Heat (medium hot to hot) a non-stick griddle or frying pan, add just a little oil & butter and spoon small dollops of batter onto the hot griddle. Bake for 2 minutes (depending on size) on each side and serve with fresh fruit & a squeeze of golden syrup or maple syrup does not hurt either.

 


Ricotta Pfannkuchen (kleine amerikanische Pfannkuchen)

Ergibt ca. 12 Stück, Rezept adaptiert von Nigella Lawsons Forever Summer

 

250g Ricotta (kleines Töpfchen)
125ml Milch
2 Eier, getrennt
100g Mehl
1 TL Backpulver
Salz
Erdbeeren oder mein anderer Favourit: Papaya, Mango & Passionsfrucht
Golden Syrup (englischer Zuckersirup von Lyle’s) oder Ahornsirup oder Puderzucker

Ricotta, Milch und Eigelb verquirlen. Backpulver und Salz mit dem Mehl vermischen (verteilt das Backpulver gleichmäßig), dann in die Ricottamischung rühren. Die Eiweiße schaumig schlagen (nicht steif) und unter den Teig heben. Eine Grillplatte oder Teflonpfanne mit wenig Öl und/oder Butter erhitzen (mittlere Hitze) und den Pfannkuchenteig löffelweise auf die heiße Oberfläche geben. Für 2 Minuten auf jeder Seite backen (hängt von der Größe ab) und mit frischen Früchten und etwas Sirup oder Puderzucker servieren.

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2 thoughts on “Ricotta pancakes

  1. I really love ricotta pancakes; they are so light yet deep aren’t they? I’ve got a recipe on my site for a spinach version and now will try yours as a sweet and colourful variety. X

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