Easy Ricotta Cheese Pancakes
Cafes in New Zealand are always packed during the weekend. I sometimes have brunch at a cafe in front of the beach. I have ice cream and bacon pancakes with a strong cappuccino.
I remembered the fruit pancake the cafe serves, and made this.
The batter is sugar-free, so top it with lots of syrup!
You can also add ice cream, chocolate or caramel sauce, jam, or bacon.
They will keep in the freezer for 2 weeks if you wrap them. Recipe by TetoNZ
Easy Ricotta Cheese Pancakes
Cafes in New Zealand are always packed during the weekend. I sometimes have brunch at a cafe in front of the beach. I have ice cream and bacon pancakes with a strong cappuccino.
I remembered the fruit pancake the cafe serves, and made this.
The batter is sugar-free, so top it with lots of syrup!
You can also add ice cream, chocolate or caramel sauce, jam, or bacon.
They will keep in the freezer for 2 weeks if you wrap them. Recipe by TetoNZ
Cooking Instructions
- 1
Prepare the ingredients.
- 2
Gently mix the flour, baking powder and salt together.
- 3
Add the milk and lightly mix with a whisk.
- 4
Stir in the egg and cheese. Mix with a whisk for around 1 minute.
- 5
Microwave the butter on low for 40 seconds. Add to the batter, and mix in to finish.
- 6
Heat a frying pan over medium heat, then let it sit for 3 seconds on a damp cloth.
- 7
Coat the frying pan with vegetable oil (not listed) and pour in a ladleful of batter. Turn it over after around 2 minutes.
- 8
Cook for another minute, and then it's done!
- 9
Transfer the pancakes to serving plates, and top with yoghurt, banana and maple syrup. I added strawberries and blueberries too.
- 10
In this example, the batter didn't brown very well because the heat was too low, or the cooking time was too short.
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