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🍽️ Fluffy Ricotta Pancakes with Honey Butter

883 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Separate the eggs. Carefully separate the egg whites from the yolks.
  2. 2. Place the egg yolks in a large bowl.
  3. 3. Add the flour, sugar, vanilla seeds, and buttermilk.
  4. 4. Stir the mixture with a spoon or whisk until the batter is smooth and lump-free.
  5. 5. Take the ricotta out of the package and drain it well in a sieve to remove excess liquid.
  6. 6. Stir the drained ricotta into the batter until evenly distributed.
  7. 7. Add a pinch of salt to a clean, grease-free bowl for the egg whites.
  8. 8. Whip the egg whites with a mixer or whisk until stiff peaks form.
  9. 9. Gently fold the whipped egg whites into the ricotta batter using a spoon.
  10. 10. Preheat a non-stick pan over medium-high heat.
  11. 11. Add a small dollop of oil to the hot pan.
  12. 12. Place a baking ring with a diameter of about 8 cm into the pan.
  13. 13. Fill the baking ring with about 3 tablespoons of batter.
  14. 14. Place the lid on the pan.
  15. 15. Bake the pancake for 2 to 3 minutes until the bottom is golden brown.
  16. 16. Remove the lid.
  17. 17. Carefully turn the pancake with a spatula.
  18. 18. Finish baking the other side for 1 to 2 minutes.
  19. 19. Remove the finished pancake from the pan.
  20. 20. Repeat steps 11 to 19 until all the batter is used.
  21. 21. Place the finished pancakes on a plate in the oven preheated to 70 degrees Celsius to keep them warm.
  22. 22. Put the butter and honey into a small saucepan.
  23. 23. Warm the mixture over low heat while stirring constantly until the butter has melted.
  24. 24. Take the pancakes out of the oven.
  25. 25. Arrange the pancakes on the plates.
  26. 26. Drizzle the pancakes with the warm honey butter.
  27. 27. Garnish the pancakes with fresh strawberries and mint leaves according to taste.
  28. 28. Serve the pancakes immediately.

Nutrition per serving