Description
These delightful Ricotta Pancakes are crispy on the outside, creamy on the inside, and make for a perfect breakfast or dessert! Topped with sweetened sour cream and fruit jam, they are a treat for any occasion
Ingredients
Scale
For the Pancakes:
- 32 oz whole milk ricotta cheese (about 4 cups)
- 1 large egg
- 1/2 – 3/4 cup granulated sugar (depending on sweetness preference)
- 1 1/2 cups all-purpose flour (plus more for shaping)
- 1/2 teaspoon baking powder
- 1 teaspoon vanilla extract (optional)
- Oil for frying (olive oil or your preferred frying oil)
For the Sour Cream Topping:
- 1/2 cup sour cream
- 1–2 tablespoons granulated sugar (to taste)
Instructions
- Prepare the Batter:
In a large mixing bowl, combine the ricotta cheese and egg. Mix well until the egg is fully incorporated. Add granulated sugar (start with 1/2 cup and adjust to taste), and if using, vanilla extract. Stir to combine. Add the flour and baking powder to the mixture. Stir gently to form a smooth batter, being careful not to overmix. - Shape the Pancakes:
Using a tablespoon or a large ice cream scoop, scoop out portions of the batter and drop them into a bowl of flour. Coat the batter generously in flour, then gently shape into flat patties about 1/2 inch thick. - Fry the Pancakes:
Heat about 1 tablespoon of oil in a skillet over low-medium heat. Place the shaped ricotta pancakes in the skillet and cover with a lid. Fry each pancake for 2-3 minutes on each side, or until they are golden brown and crispy. Fry in batches as needed. - Make the Sweetened Sour Cream:
In a small bowl, combine the sour cream with 1-2 tablespoons of sugar, adjusting to your taste. This will be served as a topping for the pancakes. - Serve:
Serve the ricotta pancakes warm with the sweetened sour cream and a jam of your choice, such as raspberry, strawberry, or apricot.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Tip: Allow the ricotta to drain slightly if it’s very wet for thicker pancakes.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 pancake
- Calories: 180
- Sugar: 6g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg