Ricotta Pancakes
This recipe comes from my Swedish grandmother. It’s not actually Swedish, she found it in a magazine in the US many years ago, but she has been making them for years because they are so easy and good, great for brunch for a crowd.
Ricotta Pancakes
- 250g ricotta
- 3 eggs
- 2 Tbsp oil
- 30g flour
- ¼ tsp salt
- 2 Tbsp sugar
Using a blender or stick blender mix all the ingredients together until smooth.
Heat a frying over medium low heat, too hot and the edges will burn.
Grease liberally with both butter and oil. Pour small amounts of batter into the pan making three pancakes at a time. Wait until there are bubbles in the middle and it is almost set.
Flip and let cook for an additional 30-60 secs.
Take out of the pan, add more grease and continue frying until all the pancakes are done.
These ricotta pancakes are great on their own or served with whatever you normally like with your pancakes, I like both jam and maple syrup.
Ricotta Pancakes
Ingredients
- 250 g ricotta 1 cup
- 3 eggs
- 2 Tbsp oil
- 30 g flour 1/4 cup
- ¼ tsp salt
- 2 Tbsp sugar
Instructions
- Using a blender or stick blender mix all the ingredients together until smooth.
- Heat a frying over medium low heat, too hot and the edges will burn.
- Grease liberally with both butter and oil. Pour small amounts of batter into the pan making three pancakes at a time. Wait until there are bubbles in the middle and it is almost set.
- Flip and let cook for an additional 30-60 secs.
- Take out of the pan, add more grease and continue frying until all the pancakes are done.
- These are great on their own or served with whatever you normally like with your pancakes, I like both jam and maple syrup.