Ricotta Pancakes Recipe by Chris Gan
Cooking Instructions ~2 minutes each batch 1 In one bowl, combine all the dry ingredients. Whisk them to ensure that they are well mixed. 2 In a second bowl, combine all the wet ingredients and whisk until very well blended. The mixture will curdle slightly, but that’s okay! 3 Pour the wet ingredients into the dry ingredients and gently mix until they are combined. Lumps are okay! Do not overmix! 4 Melt about 1/2 Tablespoon butter over medium-low heat in a non-stick pan. 5 Once the butter is fully melted and spread evenly over the surface of the pan, drop the batter into the pan and form rough circles. 6 Let the pancakes cook until bubbles on the surface have popped and the edges look slightly firmer. If your pancakes are browning too quickly, reduce the heat! 7 Flip and cook on the opposite side for about 45 seconds more. Transfer the cooked pancakes to a rack to cool. 8 If you want to add toppings, sprinkle them onto the surface of the pancake immediately after getting the batter into the pan. Then, cook the pancakes as described above. In the pictures shown below, I have added mini chocolate chips on one batch and blueberries on another batch 9 Store any leftover pancakes in the fridge for up to 3 days. You can serve with the usual pancake toppings (butter, syrup, fruit, whipped cream, jam, etc.), or you could just eat them plain. 1 In one bowl, combine all the dry ingredients. Whisk them to ensure that they are well mixed. 1 In one bowl, combine all the dry ingredients. Whisk them to ensure that they are well mixed. 2 In a second bowl, combine all the wet ingredients and whisk until very well blended. The mixture will curdle slightly, but that’s okay! 2 In a second bowl, combine all the wet ingredients and whisk until very well blended. The mixture will curdle slightly, but that’s okay! 3 Pour the wet ingredients into the dry ingredients and gently mix until they are combined. Lumps are okay! Do not overmix! 3 Pour the wet ingredients into the dry ingredients and gently mix until they are combined. Lumps are okay! Do not overmix! 4 Melt about 1/2 Tablespoon butter over medium-low heat in a non-stick pan. 4 Melt about 1/2 Tablespoon butter over medium-low heat in a non-stick pan. 5 Once the butter is fully melted and spread evenly over the surface of the pan, drop the batter into the pan and form rough circles. 5 Once the butter is fully melted and spread evenly over the surface of the pan, drop the batter into the pan and form rough circles. 6 Let the pancakes cook until bubbles on the surface have popped and the edges look slightly firmer. If your pancakes are browning too quickly, reduce the heat! 6 Let the pancakes cook until bubbles on the surface have popped and the edges look slightly firmer. If your pancakes are browning too quickly, reduce the heat! 7 Flip and cook on the opposite side for about 45 seconds more. Transfer the cooked pancakes to a rack to cool. 7 Flip and cook on the opposite side for about 45 seconds more. Transfer the cooked pancakes to a rack to cool. 8 If you want to add toppings, sprinkle them onto the surface of the pancake immediately after getting the batter into the pan. Then, cook the pancakes as described above. In the pictures shown below, I have added mini chocolate chips on one batch and blueberries on another batch 8 If you want to add toppings, sprinkle them onto the surface of the pancake immediately after getting the batter into the pan. Then, cook the pancakes as described above. In the pictures shown below, I have added mini chocolate chips on one batch and blueberries on another batch 9 Store any leftover pancakes in the fridge for up to 3 days. You can serve with the usual pancake toppings (butter, syrup, fruit, whipped cream, jam, etc.), or you could just eat them plain. 9 Store any leftover pancakes in the fridge for up to 3 days. You can serve with the usual pancake toppings (butter, syrup, fruit, whipped cream, jam, etc.), or you could just eat them plain. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Sweet Coconut stuffing for bread. 😍 Mini french toast cinnamon rolls (≧∀≦) Orange shrimp skewers Tomato Rice Awesome Pork Dry Rub! Sweet Coconut stuffing for bread. 😍 Mini french toast cinnamon rolls (≧∀≦) Orange shrimp skewers Tomato Rice Awesome Pork Dry Rub! Momos Chutney Lamb Chickpea Curry and Couscous Eggless Zeera Biscuits|Bakery Style 🍪🍪🍪 Brown cinnamon scones Winter Vegetable Macaroni Sem Aloo Ketjap Knas – Indonesian-spiced venison Orange shrimp skewers भरवां टमाटर सब्जी #stuffedtomato with gravy #TRR #W4 #FEB टमाटर की खट्टी मीठी चटनी #W4 #TRR #tamatarchatni डिप #FEB Momos Chutney Lamb Chickpea Curry and Couscous Eggless Zeera Biscuits|Bakery Style 🍪🍪🍪 Brown cinnamon scones Winter Vegetable Macaroni Sem Aloo Ketjap Knas – Indonesian-spiced venison Orange shrimp skewers भरवां टमाटर सब्जी #stuffedtomato with gravy #TRR #W4 #FEB टमाटर की खट्टी मीठी चटनी #W4 #TRR #tamatarchatni डिप #FEB