Spelt Ricotta Pancakes – a delicious recipe with ricotta, milk, egg, flour, baking soda, maple syrup. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Heat a griddle or large, heavy frying pan over medium heat. Brush it with oil and leave it to heat up while you prepare the batter.
2
Meanwhile, combine the ricotta, milk, egg and maple syrup in a jug or large bowl. Whisk well until evenly combined and fairly smooth.
3
n a separate large bowl, measure out the flour, baking soda,and salt and mix until well combined.
4
Slowly pour the liquid ingredients into the dry ingredients whisking as you go. Beat the mixture well until you have a fairly smooth batter.
5
Once the griddle or pan is hot, working in batches ladle batter onto to it. Leave to cook for 3-5 minutes on the first side, until bubbles have formed on the top side and the under side is golden and cooked. Carefully flip the pancakes over and continue to cook a further 3-5 minutes on the other side until it too is golden and cooked. Repeat with the remaining batter.
6
Serve hot with fruit and a dollop of yogurt, or with fruit compote or maple syrup.
178
kcal
Calories
7
g
Fat
18
g
Carbs
9
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 7 ingredients. The key ingredients include: 1/2 cup ricotta, 7 1/8 tablespoons milk, 1 egg, 2 5/8 ounces spelt flour whole, and more.
Yes, Spelt Ricotta Pancakes 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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