Ricotta Pancakes
Pancakes are a favourite treat in our home. The addition of ricotta to the pancake recipe adds a luxurious creaminess to the batter without really altering the flavour of the pancake. The end result isn’t a typical fluffy, cakey, pancake, but more of a creamy dutch style pancake.

Dress them up with your favourite toppings; we love caramelised bananas and maple syrup.


    • 1 cup ricotta cheese
    • 1 cup plain flour
    • 1/2 teaspoon baking powder
    • 1 & 1/2 tablespoons sugar
    • Pinch of salt
    • 3/4 cup milk
    • 2 eggs, separated into yolks and whites
    • 1/2 teaspoon vanilla
    • Butter, for the pan

        1. Whisk together flour, baking powder, sugar, and salt in a bowl.
        2. In a separate mixing bowl, combine ricotta, milk, egg yolks, and vanilla. Try to leave some chunks of ricotta in the mix.
        3. Slowly add the dry ingredients to the ricotta and milk mixture, whisking gently until combined.
        4. Beat the egg whites until stiff peaks form (use either an electric hand mixer or stand mixer).
        5. Gradually fold the egg whites into the pancake batter.
        6. Heat a pan over medium-high heat.
        7. Melt a small knob of butter in the pan to coat the surface.
        8. Pour the batter onto the hot pan and cook the pancakes for about 1 or 2 minutes, until the base is golden and a few bubbles popping through the pancakes become visible. Flip the pancakes and cook another 1 to 2 minutes, until golden. Repeat with the remaining pancake batter.
        9. In the meantime, peel two ripe bananas and cut them into half lengthways and half again.
        10. In a separate pan, add a knob of butter and cook the bananas on both sides until caramelised and gooey, but not falling apart.
        11. To serve, stack about 2 or 3 pancakes; top with pieces of caramelised banana; sprinkle with icing sugar and drizzle with maple syrup or honey.