Fluffy, Ricotta and Pancakes? Three words which describe my perfect start to the weekend!
My dad is the king of pancakes. He use to cook pancakes and crepes for all us all the time as kids and so I would say I’ve eaten a lot of pancakes in my lifetime! These fluffy ricotta pancakes are some of the lightest and tastiest I’ve tried so I thought it would be rude of me not to share the recipe!
So here is how to make your weekend a little sweeter!
1.5 Cups Buckwheat Flour (the buckwheat flour makes them very nutty but if you don’t like this flavour then replace this with normal flour).
2 Tsp Baking Powder
1/2 Cup Coconut Sugar (or normal sugar)
4 Eggs separated
1 Tbs Vanilla Extract
1.5 Cups Buttermilk
Sift in the flour and baking powder into a medium sized bowl and add in the coconut sugar.
Make a well in the centre and add the egg yolks, buttermilk and vanilla and gently mix to combine (don’t over mix or they will become tough!)
In a clean metal bowl, beat the eggwhites until you get nice stiff peaks (you could use a mixer but I find there something strangely satisfying about beating egg whites and as a bonus, mixing the egg whites also doubles as a great tuck shop arm workout!)
Heat a non stick fry pan over a low heat and add about two heaped tablespoons of mixture into the pan.
Wait until little bubbles form on the top and if you want to add in blueberries then now is the time to pop them on top! Then use a big spatula to flip over your pancake!
And then leave it cooking for about a minute.
Flip your pancakes out on a plate and cover them with foil to keep them warm! If you don’t have hungry mouths waiting at the table straight away then pop them in the oven until you’ve reached a huge stack!
Then serve them up with lots of delicious berries, figs and lashings of maple syrup. And I’ve always thought a pancake wasn’t complete without a little ice-cream on top!
And there you go, delightfully delicious pancakes that will brighten up your weekend!