Ricotta Pancakes

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Jul 4, 2013

Ricotta Pancakes II

The first time we tried these pancakes on my birthday this year. The recipe is from Nutella. I’ve never made the strawberry sauce because I think it’s a shame to boil fresh strawberries.
These pancakes are perfect for a brunch table as they are more light than regular thick pancakes.



Mix ricotta, egg yolks and milk. Sift in flour, baking powder and salt. Stir until the batter is smooth.
Beat the egg whites in another bowl until soft peaks form. Fold the whites in the batter.
Drop a few oil drops on pan (if necessary, depending on the pan). Drop two tbsp of batter onto the pan per pancake. Cook for 1 minute on each side until it is golden.

Serve with fresh strawberries and possibly Nutella or chocolate sauce.

Ricotta Pancakes I Ricotta Pancakes III

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