Ricotta hotcakes

These delicate pancakes with the addition of ricotta cheese are a great way to start your day. They do not contain baking powder but remain soft and fluffy due to the addition of beated egg whites.

Ricotta hotcakes

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Category: breakfast

Cuisine: vegetarian

Yield: for about 3 person(s)

Ricotta hotcakes

Ricotta hotcakes - easy and simple pancakes with ricotta cheese.


  • 2 eggs
  • 250 g ricotta cheese
  • 125 ml milk
  • 2 tsp extra virgin olive oil
  • 100 g all-purpose flour
  • 1 pinch of salt
  • some lemon zest
  • Instructions below.

Instructions: Ricotta hotcakes

Separate the yolks from the whites in two different bowls. Add a pinch of salt to the whites and beat them until stiff. Set aside.

Add ricotta cheese, lemon zest, milk, and extra virgin olive oil to the yolks. Stir with a hand whisk (or electric mixer) until smooth.

Add flour and whisk again.

Pour the egg whites into the batter. Gently stir in with a spoon until the egg whites are incorporated.

Heat the pan, grease it with a little olive oil and pour a few tablespoons of batter.

Cook over medium – low heat and flip them so they are golden on both sides. Serve hot with a topping to your liking.

lot of love. B.

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