As seen on BBC with Ainsley Harriott

I love trying variations on pancake recipes! I had some extra ricotta cheese in my fridge, and it was time to use it up! These pancakes are fluffy and soft and are the perfect vehicle to deliver syrup and butter to your mouth-hole! 🤣#Breakfast #Brunch #Fruity

Yummy ricotta and egg pancakes that count as two reds in your 21 day fix :)

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

La Bergamonte, in New York City, serves outstanding lemon ricotta pancakes. This recipe by food writer Genevieve Ko makes pancakes as good as La Bergamote’s.

Best Brinner ever!

I got Bill Granger's recipe and made my own version that is easy to make at home.It's even fluffier and more mouth-watering than the real deal!This is the result of much trial and error.This is the most delicious and easiest version.It's maintains a nice cheesy texture.The pancakes themselves aren't that sweet, but if you use the honeycomb butter and powdered sugar, they will become sweet enough.If you have a sweet tooth, you can also use maple syrup! Recipe by BondgirlU

Straight from my great grandmother.

I've always loved pancakes—my favorite meal any time of day! To boost the protein, I started adding cottage cheese. I actually enjoy cottage cheese on its own, but in these pancakes, you’d never know it’s there—they’re soft, satisfying, and deliciously disguised.