We made these last week, as it happens. This recipe will make 8 pancakes and feeds 4 people. You don’t have to add the sugar or vanilla essence but it does lend a delicious cheesecake-like quality to the pancakes. They are full of flavour, moist within and have a lovely crust on the outside. In the morning, separating eggs and whipping whites might feel like a step too far, but they are only lightly whipped, not a firm meringue; just do it by hand so you don’t have to hear the aggressive electrical whirring of beaters whilst still in your dressing gown. These pancakes are delicious with maple syrup (what isn’t?), lemon and sugar, or fresh berries. Given the dairy content within, you don’t really need to serve them with any extra on the side. Cooking them with the virgin rapeseed oil helps add a lovely golden colour, whilst the salted butter gives a delicious adult salinity to the outside. Aim for a nice thick pancake rather than a thin one; that depth will give a more indulgent mouthfeel and sense of fluffiness.
100g Whole milk
1 tbsp Caster sugar
1ml Vanilla essence (a few drops)
2 Eggs, separated
100g Self-raising flour
1/2 tsp Baking powder
2 tbsp Virgin rapeseed oil, otherwise plain vegetable or sunflower oil will be fine.
2 tbsp Salted butter
- Set your oven to low, about 120C, and place a plate inside.
- In a bowl, whisk together the ricotta, milk, sugar, salt, vanilla and egg yolks until smooth, then whisk in the flour and baking powder.
- Whisk the whites until just before they reach soft peaks, then whisk this into the mix.
- Heat a wide non-stick pan over a medium heat, then add some of the oil. You will need to cook them in batches.
- Using 2 spoons, shape thick neat pancakes into the pan and colour until light golden.
- Add some butter, allow to bubble and melt, then flip over and repeat on the other side. The pan should not be too hot because you want the pancakes to be cooked within by the time they are golden.
- Transfer these to the warm plate and keep in the low oven whilst you cook the next batch.