Combine ricotta, milk, butter and eggs with a whisk. Sift in the flour, bicarbonate of soda and sugar. Mix well until just combined into a smooth batter.
Lightly grease the pan and pour in a ladleful of batter to cook over medium heat. Turn pancake over when bubbles appear on the top side of the pancake. Cook for another minute or so, until both sides of the pancake is lightly golden. Repeat with remaining batter.
Serve with sliced fruit and maple syrup.
Nutritional analysis per serving (4 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.
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