Ricotta Pancakes With Passionfruit – a delicious recipe with ricotta, milk, eggs, flour, baking powder, sugar. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Combine 2/3 of the ricotta, the milk and egg yolks in a bowl. Sift in flour and baking powder. Lightly fold together.
2
Whisk egg whites in a clean, dry bowl until soft peaks form. Gradually whisk in 2 tbsp sugar. Gently fold egg whites into the ricotta mixture until just combined. Mix together remaining ricotta and 1 tbsp sugar, until smooth. Set aside.
3
Heat oil in a non-stick frying pan on medium. Wipe out excess oil with paper towel. Cook 1/4 cups of batter on low heat, 2 minutes each side, until golden and cooked through. Keep warm. Repeat with remaining batter.
4
Meanwhile, combine passionfruit pulp with remaining sugar. To serve, stack pancakes on a warm plate. Top with reserved ricotta, passionfruit and banana, if desired.
466
kcal
Calories
24
g
Fat
41
g
Carbs
23
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 12 oz ricotta, 1/2 cup milk, 3 None large eggs, separated, 1 cup all-purpose flour, and more.
Yes, Ricotta Pancakes With Passionfruit 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.
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