250gmsChopped strawberriesor other berries of your choice
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.
This Ricotta Pancakes was printed from https://mariasmenu.com/snacks-starters/ricotta-pancakes.
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