Ricotta Pancakes With Mulled Strawberries Recipe

Name: Ricotta Pancakes With Mulled Strawberries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 250 g ricotta cheese; 175 ml milk; 4 eggs, seperated; 100 g plain flour; 1 teaspoon baking powder; 1/2 teaspoon salt; olive oil, for frying; FOR THE MULLED STRAWBERRIES; 225 g small fresh strawberries; 150 ml fresh orange juice; 2 tablespoons caster sugar; 1 star anise; 1 teaspoon caraway seed

Servings: persons

250 g ricotta cheese
175 ml milk
4 eggs, seperated
100 g plain flour
1 teaspoon baking powder
1/2 teaspoon salt
olive oil, for frying
FOR THE MULLED STRAWBERRIES
225 g small fresh strawberries
150 ml fresh orange juice
2 tablespoons caster sugar
1 star anise
1 teaspoon caraway seed

1
Begin with the mulled strawberries.
2
Hull the strawberries in a bowl and set aside.
3
Place the orange juice, sugar star anise and caraway seeds in a small pan.
4
Bring to the boil and simmer for 5 minutes, then pour over the strawberries and allow to cool.
5
Chill for at least an hour and up to 8 hours.
6
Place the ricotta, milk and egg yolks in a large bowl and beat well together to combine.
7
Sift over the flour, baking powder and salt and stir to make a smooth batter.
8
Using an electric whisk, beat the egg whites until stiff.
9
Carefully fold into the batter.
10
Heat a little of the oil in a large pan, non stick fry pan and dropped heaped Tablespoons of the mixture into the pan.
11
Cook in batches for 1 minute on each side until puffed and golden.
12
Repeat to make 12 Pancakes.
13
Divide between 4 plates and spoon over the mulled strawberries.

435

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 250 g ricotta cheese, 175 ml milk, 4 eggs, seperated, 100 g plain flour, and more.

Yes, Ricotta Pancakes With Mulled Strawberries falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Ricotta Pancakes With Mulled Strawberries

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