What’s the smartest way to use up leftover ricotta cheese, you ask? I decided it was by making pancakes. Usually in this house we make more crepe style pancakes because Mr O isn’t really a fan of the American ones… and I have managed to cock them up royally each time I have tried to make them. These however were very easy and very delicious and definitely a good use of leftover ricotta. Plus if no one else will eat them and you can manage your greed, the batter keeps well.
Adapted from So Sweet Like Sarah
120g ricotta cheese
1/4 cup milk
1 teaspoon vanilla extract
1 egg, separated
1/3 cup flour
1/2 teaspoon baking powder
A pinch of salt
Mix together the ricotta cheese, milk, vanilla and egg yolk until well combined.
In a separate bowl mix together the flour, baking powder and salt.
Add the flour mixture to the ricotta mixture a little at a time until smooth.
Whisk the egg white until frothy and then add to the ricotta mixture and stir until smooth.
Heat a large non-stick frying pan over a medium-high heat with a tablespoon of butter. Drop two large spoonfuls into the preheated pan for each pancake (maybe yours will be round, mine were not but it had no impact on the flavour). Cook for 2 -3 minutes until bubbles appear on the surface, flip and then cook for a further 2 – 3 minutes. Keep going until your batter is done.
Serve with your favourite toppings. I just put honey on mine.
Makes about 6 small pancakes