Fluffy ricotta pancakes
Tall, cloud-soft pancakes made with creamy ricotta and whipped egg whites, stacked with sliced banana, maple syrup and a dusting of powdered sugar.
- Prep
- 6 min
- Cook
- 12 min
- Serves
- 2
- Per serve
- 610 kcal
Ingredients
Method
Put the egg whites in a clean bowl and the yolks in a larger bowl. Beat the whites with electric beaters until they hold firm peaks.
Add the ricotta, milk and sugar to the yolks and whisk until mostly smooth. Sift over the flour, baking powder and salt and fold until just combined.
Gently fold in the egg whites in two lots with a large spoon, stopping while a few white streaks remain so the batter stays airy.
Heat a large nonstick skillet over medium-low heat and melt half the butter. Add three 1/3-cup scoops of batter. Cook until golden underneath and the edges look set, then flip carefully and cook the other side.
Keep warm on a plate and cook the rest of the batter in the remaining butter.
Stack the pancakes, top with banana, drizzle with maple syrup and dust with powdered sugar.
Tips
- Keep the heat on medium-low: these are thick, so they need time to cook through before the outside gets too dark.
- If your ricotta is wet, press it in a sieve for a minute before using so the batter isn't loose.
- Fry the banana slices in the pan for a minute after the pancakes for a caramelized topping.
