Ricotta Pancakes For Breakfast, Lunch, Tea

1. 1

   Beat the ricotta with the milk and egg yolks until smooth.

2. 2

   In a separate large bowl, sift together the flour, baking powder and salt.

3. 3

   Add the wet mixture to the flour and stir very lightly.

4. 4

   Beat the egg whites until stiff then fold them into the batter.

5. 5

   Melt just a little butter in a small frying pan and add 3 tablespoons of batter. Tilt the pan to get an even thickness of batter.

6. 6

   Cook on a low to medium heat until the pancake is lightly golden on the bottom. Turn and cook for another minute or so until cooked through.

7. 7

   Cook the rest of the pancakes in the same way, adding a little extra butter to the pan for each.

8. 8

   Serve hot with your choice of fruit or sauce, or both.

No nutritional information available.

No additional tips available.