Ricotta Pancakes

Course: Breakfast
Servings: 3
Author: Maria Jose Martin
Print Recipe


  • 250 gms Ricotta cheese 1 cup
  • 125 ml Milk 1/2 cup
  • 2 large Eggs separated
  • 100 gms Plain flour 2/3 cup
  • 1 tsp Baking powder
  • 2 tsp Oil
  • 250 gms Chopped strawberries or other berries of your choice
  • Salt


  • Put the ricotta, milk and egg yolks into a bowl and mix well to combine. Stir in the flour, baking powder and salt and gently whisk to make a smooth batter. Beat the egg whites until they become foamy - this isn't hard work even, whisking by hand, which is all that's needed here - and then fold them into the ricotta mixture.
  • Heat the oil in a large frying pan and drop in heaped dessertspoons of batter.
  • Cook the pancakes for about 1 minute until golden and then flip them over and cook for another minute.
  • Keep the cooked pancakes warm, by tenting with foil on a large warmed plate, while you work your way through the batter, and then serve with syrup and strawberries.


We had it with strawberry and honey. I got around 18 small pancakes from the above qty. Left over can be stored in the refrigerator for 1-2 days. Microwave for 30-40 seconds before serving.