I made these a few weeks ago to use up the ricotta from the ravioli I made. I’d never made them before but remembered seeing them in Nigella’s Forever Summer, which is probably my least used of her books. But since it’s summer and everything, I figured I’d give them a try. The weather was distinctly un-summery when I made them, but somehow they bring a bit of sunshine to an otherwise wet and miserable morning.
They were really wonderful; denser and sort of stickier than a regular pancake. Because of the ricotta they were almost cheesecakey inside, if that’s possible, and definitely had a tangier taste than a pancake. This worked really well with the strawberries, which I mashed up a bit so that they went really nice and juicy and made their own sauce. I did have a little bit of maple syrup on them as well though!
I halved the recipe, because I had just the right amount of ricotta left over from the ravioli to make half the batch, and it made six 4 1/2 inch pancakes. Whisking the egg whites makes the mixture really light and bubbly, so it had a really nice texture when putting the batter in the pan.
Makes 12 4 1/2 inch pancakes
250g ricotta cheese
125ml semi-skimmed milk
2 large eggs, separated
100g plain flour
1 teaspoon baking powder
2 teaspoons groundnut oil
Strawberries, to serve
Put the ricotta, milk and egg yolks into a bowl and beat together. Whisk in the flour, baking powder and salt until you get a smooth batter. Beat the egg whites until they’re foamy (this should only take a couple of minutes and really there is no need to break out any heavy machinery), then fold them into the batter.
Heat the oil in a large frying pan and dollop the mixture in.
The pancakes will only take a minute or so a side, so once they’re golden flip them over to cook the other side. To keep them warm whilst you make more, I find the best thing to do is just stack them on top of each other, and they keep each other warm with their heat.
Serve with gently mashed strawberries, and dig in!