Description
These Ricotta Pancakes are delightfully fluffy and rich, perfect for a weekend brunch or a comforting breakfast. Made with whole milk ricotta cheese that adds moistness and a tender crumb, these pancakes have a subtle sweetness balanced with a hint of vanilla. They’re lightly fried to golden perfection and served with a dollop of sour cream sweetened to taste, creating an indulgent experience that’s surprisingly simple to prepare.
Ingredients
Scale
Pancake Batter
- 32 oz whole milk ricotta cheese (about 4 cups)
- 1 large egg
- 1/2 – 3/4 cup granulated sugar (depending on sweetness preference)
- 1 1/2 cups all-purpose flour (plus more for shaping)
- 1/2 teaspoon baking powder
- 1 teaspoon vanilla extract (optional)
Topping
- 1/2 cup sour cream
- 1-2 tablespoons granulated sugar (to taste)
For Frying
- Oil for frying (olive oil or your preferred frying oil)
Instructions
- Prepare the Batter: In a large mixing bowl, combine the ricotta cheese, egg, granulated sugar, and vanilla extract. Stir until smooth and well incorporated.
- Add Dry Ingredients: Sift together the all-purpose flour and baking powder, then gently fold into the wet ricotta mixture until just combined. Be careful not to overmix to keep the pancakes light and fluffy.
- Shape the Pancakes: Lightly flour your hands and form the batter into small, thick rounds. Dust each pancake with a little flour to prevent sticking and help them hold their shape during frying.
- Heat the Oil: In a skillet or frying pan, heat a thin layer of olive oil over medium heat until shimmering but not smoking.
- Fry the Pancakes: Carefully place the ricotta pancakes in the hot oil. Fry for about 3-4 minutes on each side or until golden brown and cooked through. Avoid overcrowding the pan to ensure even cooking.
- Prepare the Topping: While the pancakes cook, mix sour cream with granulated sugar to your desired sweetness. This tangy-sweet topping complements the richness of the pancakes perfectly.
- Serve: Stack the warm pancakes on plates and spoon the sweetened sour cream over the top. Serve immediately for best texture and flavor.
Notes
- Adjust sugar quantity in batter and topping based on your sweetness preference.
- Use whole milk ricotta for best texture; low-fat versions may yield drier pancakes.
- You can substitute vanilla extract with a splash of lemon zest for a citrus twist.
- Ensure oil is at the right temperature to avoid greasy or undercooked pancakes.
- Serve with fresh berries or maple syrup for added flavor.
