Fluffy pancakes with ricotta and whipped honey butter
You may remember a popular snack hit from school trips in the countryside – bread spread with a mixture of butter and honey. If you whip the butter, you elevate this delicacy to a completely different realm. Whipped butter is divinely light and smooth.
Ingredients · Servings For about 9 pancakes
- 75 g plain wheat flour
- 1 tsp baking powder
- 1 pinch salt
- 175 g ricotta
- 90 ml milk
- 2 eggs
- 150g butter
- 2 tbsp milk
- 2 PL with
Method · 35 min
- For the honey butter, place all the ingredients in a bowl and beat with an electric mixer until the butter turns light.
- For the pancakes, sift the flour with the baking powder and salt into a bowl. Beat the ricotta together with the milk and egg yolks until smooth. In another clean bowl, beat the egg whites to stiff peaks.
- Pour the ricotta mixture into the bowl with the flour and beat with a whisk until a smooth batter forms. Using a spatula, gently fold the snow into the batter so that the mixture remains fluffy.
- Heat the butter or ghee in a large non-stick frying pan. Place 2 tablespoons of batter per pancake in the pan, shape them and fry until golden brown on both sides. Serve warm with whipped butter and a drizzle of extra honey. Source: Olive Magazine/Immediate Media