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Amazingly fluffy ricotta pancakes served with blueberries, strawberries, and raspberries. Quickly ready to enjoy the pancakes at breakfast or for dessert.



  1. In a large bowl, mix the sugar, ricotta, and egg until thoroughly combined. Mix in the milk, then the flour, and blend until all ingredients are well-integrated
  2. Set a medium-sized non-stick fry pan at an unrestricted temperature
  3. Lightly coat the pan with some of the butter that has been melted. Add 1/4 cup of the batter into it and let cook for about 2 minutes or till bubbles begin to appear on the pan’s surface.
  4. The pancake should be turned over using the spatula of a metal and cooked for a further minute or until it is golden. Put the pancake on an oiled plate. Cover with a clean tea towel.
  5. Repeat the process with the rest of the batter, making sure to grease the skillet with a tiny amount of butter every time.
  6. Serve the pancakes warm and topped with strawberries, whipped cream, and drizzles of maple syrup.

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