Make a cafe-worthy breakfast at home with Donna Hay's easy ricotta pancakes recipe. You can also try Donna's blueberry pancakes. Yum.
Place the flour, baking powder and sugar in a big bowl and mix to combine, using a whisk.
Break the egg into a medium jug. Add milk, vanilla and melted butter and whisk to combine.
Using a spoon, make a well in the centre of the flour mixture. Pour the egg mixture into the well, then whisk it all together to make a smooth batter.
Roughly crumble the ricotta into the pancake batter and whisk gently to combine.
Heat a large, lightly greased non-stick frying pan over medium heat. Using a ladle or a cup, add about ¼ cup (60ml) of the batter to the pan for each pancake (you can cook 2–3 at a time, just leave yourself enough space for flipping). Cook pancakes for 1–2 minutes each side or until they’re golden, using a turner to flip them.
Stack and serve the pancakes warm from the pan with your choice of toppings.
Nutritional analysis per serving (10 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
For more recipes like this, purchase your copy of Donna Hay's new cookbook, 'Basics to Brilliance Kids' at donnahay.com.au or from your favourite book store.
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