Ricotta pancakes
Who knew that a good way to lose all of one’s free time is to have 3 babies in about that many years? To illustrate further: this simple and rather stress-less recipe for quick ricotta pancakes has been photographed over a year ago. Variations of these pancakes happened multiple times during that time frame; much to the ecstatic thrill of the earlier mentioned babies. All you really need to make this recipe is some kind of blender. Did I mention that taste can be customized with a single ingredient switch? The pink hue here is freeze-dried strawberry powder. Alternatively, it can be citrus zest or even vanilla extract.
First things first: any blender will work. We are using whole oats here and they need to be chopped into the batter along with the rest of the ingredients. Free-standing blenders or hand-held immersion – the choice is yours and basically comes down to whatever you deem easier to clean. Instead of whey you can, as always, use your preferred milk. Other than freeze-dried fruit and berry powders, citrus zests and extracts, feel free to experiment with cinnamon, coffee, cocoa, etc. Maybe even some nut butters? Or perhaps a different pancake altogether?
Ricotta pancakes ingredients:
- 3 eggs
- 250g ricotta
- 100ml whey (milk)
- 1c oats
- 2tsp baking powder
- pinch of salt
- zest of 1 lemon (other flavouring of choice)
Directions:
- Firstly, combine all of your ingredients in a blender or a tall jug.
- Then simply blend until well combined. Move the blender up and down to mix thoroughly, if using an immersion blender.
- Pour about 1/4c of batter per pancake onto a medium warm non-stick pan or griddle.
- When the bottoms of the pancakes are lightly browned, flip each pancake over with the help of a flat spatula.
Once ready to eat, stack warm ricotta pancakes on a plate and top with nuts or berries, offering a drizzle of honey or syrup for extra sweetness.
