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Ricotta Pancakes Recipe

Name: Ricotta Pancakes
Prep time: 12 min
Total time: 12 min
Yield: 4
Ingredients: 250 g ricotta; 65 g plain flour; 35 g caster sugar; ½ tsp vanilla extract

Charlotte's Lively Kitchen

Start the day with these delicious, easy to make ricotta pancakes. They're like a bit of cheesecake in a pancake and they just happen to be egg-free too.

Ingredients

250 g ricotta

65 g plain flour

35 g caster sugar

½ tsp vanilla extract

Method

Put all of the ingredients into a large bowl and mix together until fully combined.

Divide the mixture into 4 and roll into balls. Pat the balls flat so that they're about 1cm thick.

Heat a large frying pan on a medium heat (I use a non-stick pan so don't use any oil, but if you don't have a non-stick pan you may want to use a little vegetable oil to stop the pancakes sticking). Once hot add the pancakes and cook for about 4 minutes until browned on one side .

Flip the pancakes over and cook for another 3-4 minutes, until browned and warm all the way through.

Serve with fresh fruit and drizzled in maple syrup.

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