Ingredients
Wet Ingredients
- 3/4 cup full fat ricotta cheese
- 3 large eggs (55g/2oz each)
- 3 tbsp caster sugar (superfine sugar)
- 3/4 cup milk (full fat preferred, low fat fine)
- 1/2 tsp vanilla extract
- 1 tsp white vinegar (or other clear vinegar)
Dry Ingredients
- 1 1/3 cups plain/all-purpose flour
- 2 tsp baking powder
- 1/4 tsp baking soda (bicarbonate) or 3/4 tsp extra baking powder
- Pinch of salt
Serving/Cooking
- 1 tbsp (15g) butter, melted
- 8 oz / 250g strawberries, halved or quartered
- 1 tbsp caster/superfine sugar
- Maple syrup, for dousing
Instructions
- Whisk wet ingredients: In a mixing bowl, vigorously whisk together the ricotta cheese, eggs, caster sugar, milk, vanilla extract, and white vinegar until smooth and mostly combined, leaving only small ricotta curds but no large clumps.
- Add dry ingredients: Scatter the flour, baking powder, baking soda (or extra baking powder), and salt over the wet mixture. Whisk gently until just combined. The batter will be thicker than typical pancake batter.
- Lightly butter pan: Heat a non-stick pan over medium heat until hot. Lightly brush the surface with melted butter, or melt butter on the pan then wipe with paper towels to leave a thin layer of fat.
- Pour batter and cook first side: Using a 1/4 cup measure or ice cream scoop, pour batter into the pan, spreading slightly into a round shape. Cook for about 1 1/2 minutes or until the bottom is golden brown. If browning too quickly, reduce heat.
- Flip and cook second side: Flip the pancake carefully and cook for another 1 1/2 minutes until the second side is golden brown and pancake is cooked through.
- Cook remaining pancakes: Repeat the cooking process with the remaining batter, lightly brushing the pan with butter every 2–3 pancakes if needed. Adjust heat as the pan warms. Stack cooked pancakes on a plate or keep warm in a low (50°C/125°F) oven.
- Macerate strawberries: In a small bowl, toss halved or quartered strawberries with caster sugar. Let sit for at least 20 minutes to soften and release juices. Refrigerate if preparing ahead.
- Serve: Serve pancakes warm topped with macerated strawberries, a dollop of softened butter, and plenty of maple syrup.
Notes
- Use full fat ricotta for best creaminess and texture.
- White vinegar helps activate the baking agents and tenderize the batter but use any clear vinegar if preferred.
- You can substitute 1/4 tsp baking soda with an extra 3/4 tsp baking powder if you don’t have baking soda on hand.
- Melted butter in the pan prevents sticking and adds flavor. Wipe excess butter off with paper towel to avoid burning.
- An ice cream scoop makes portioning the thick batter easier and results in evenly sized pancakes.
- Controlling stove heat is crucial to avoid raw centers or burnt surfaces; aim for 3 minutes total cooking per pancake.
- Leftover pancakes can be kept warm stacked, or placed in a low oven until serving.
- Macerated strawberries add natural sweetness and moisture — allow sitting for at least 20 minutes or up to overnight in the fridge.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Western
