Cinnamon Ricotta Pancakes (with Raspberries and Mangos)
These pancakes are fluffily-light with an almost creamy-like interior, due to the ricotta. This was the perfect way to begin my summer. I had a half of a mango left over and some raspberries, which made for a lovely sauce.
Cinnamon Ricotta Pancakes
You will need:
1 cup of Ricotta
½ cup of milk
2 large eggs, separated
1/3 cup of buckwheat flour (if you do not have buckwheat flour, replace with all-purpose)
½ cup of all-purpose flour (for a more thick pancake, you can add up to 3 tbs. more of flour)
1 tsp baking powder
1 tablespoon of Vanilla sugar
1 teaspoon of cinnamon
A pinch of salt
Oil or butter for cooking the pancakes
Mix the ricotta, the milk and the egg yolks together until combined.
Sift the flours, the baking powder, the sugar, the cinnamon and salt into a bowl.
Mix this flour mixture with the ricotta mixture just until combined.
Beat the egg whites to form soft peaks. Fold the egg whites into the batter with a large spoon (as you can see in the photo below, I forgot to put the vanilla sugar into the batter and sprinkled it on top of the whites).
Place a medium non-stick frying pan on medium heat and coat it with the butter or oil. Place a large spoonful of the batter into the pan an cook over medium heat for about 2 minutes, or until they turn golden brown in colour.
Turn the pancakes over and cook for another 2 minutes or until golden brown.
I got 10 pancakes out of this recipe and had some of mine with warm maple syrup, one with cinnamon sugar sprinkled on top and the rest with some mangoes which I sautéed with agave syrup and fresh raspberries.