Ricotta Pancakes with Maple Syrup and Fruit

Ricotta Pancakes with Maple Syrup Fruit

I am obsessed with Ricotta Pancakes right now. My obsession started last year when I finally tried Bills of Australia’s Ricotta Pancakes at their Tokyo restaurant in Omotesando near Harajuku. I have had other Ricotta Pancakes but nothing compares to Bills. They are the lightest and fluffiest pancakes I have ever tasted and are pure heaven. Bill has a few restaurants in Japan so when we at our Tokyo home I can pretty much get them whenever I want if I don’t mind standing in a very long line. Hey that’s Japan for you, the land of the long queue (hubby’s words) and if there is a line you know something yummy is usually waiting for you at the front of that line.

Japan is going through a serious pancake boom at the moment. Actually they’re going through an American breakfast boom. Restaurants with Pancakes, French Toast, Waffles and Eggs Benedict on the menu are popping up all over the city with a new one opening up almost every month. You can usually spot these places right away because of the very long line of people at the entrance. Many places have a one to two hour wait. I know that’s a little crazy but of course I just had to get in line to try Bills Ricotta Pancakes and I did not regret it. His pancakes are the best. After taste testing the recipe on my two good friends, Phiha and Amanda, I got a double thumbs up so now I’m sharing the recipe with all of you. The best thing about these pancakes is not only are they super light but there is no sugar in the batter! Almost every pancake recipe I have tried was always too sweet for me. You are pouring maple syrup on top so extra sugar is not necessary. Enjoy!

Ricotta Pancakes with Maple Syrup and Assorted Fruit

Ingredients: 2-3 servings

1 1/3 cups ricotta cheese
3/4 cup milk
4 large eggs, yolks and whites separated
1 cup all-purpose flour
1 teaspoon baking powder
Pinch of sea salt
butter for cooking

for serving:

Bananas, Blueberries or any fruit of your choice
Maple Syrup
Unsalted Butter

Method:

Place ricotta, milk and egg yolks in a mixing bowl and mix to combine. Sift the flour, baking powder and salt into a bowl. Add to the ricotta mixture and mix until just combined.

Place egg whites in a clean dry bowl of a stand mixer and beat until stiff peaks form. Fold egg whites gently into batter (do not mix!) in two batches with a spatula.

Lightly grease a large non-stick frying pan with butter and with a small ladle drop batter onto the pan. Try not to cook more than three small pancakes at a time. Cook over low to medium heat for 2 minutes. Turn pancakes over and cook on the other side until golden and cooked through. Transfer to a plate and serve with fruit, butter and warm maple syrup.

Recipe adapted from Lifestyle.com.au

Ricotta Pancakes with Maple Syrup and Fruit
Serves: 2-3
 
Ingredients
  • 1⅓ cups ricotta cheese
  • ¾ cup milk
  • 4 large eggs, yolks and whites separated
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • Pinch of sea salt
  • butter for cooking
  • for serving:
  • Bananas, Blueberries or any fruit of your choice
  • Maple Syrup
  • Unsalted Butter
Instructions
  1. Place ricotta, milk and egg yolks in a mixing bowl and mix to combine. Sift the flour, baking powder and salt into a bowl. Add to the ricotta mixture and mix until just combined.
  2. Place egg whites in a clean dry bowl of a stand mixer and beat until stiff peaks form. Fold egg whites gently into batter (do not mix!) in two batches with a spatula.
  3. Lightly grease a large non-stick frying pan with butter and with a small ladle drop batter onto the pan. Try not to cook more than three small pancakes at a time. Cook over low to medium heat for 2 minutes. Turn pancakes over and cook on the other side until golden and cooked through. Transfer to a plate and serve with fruit, butter and warm maple syrup.

 

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