Tuesday, May 8, 2012

Ricotta pancakes with almond flavor (or without)

Nice for a change.
This ricotta pancakes (like all possible pancakes) are on the top of my breakfast/dessert list.
Serve them with blueberry/strawberry syrup, jam, maple syrup or with sugar only.

Ricotta pancakes with almond flavor:
Yield: 18 small pancakes
1 container (425 g) ricotta cheese,
4 eggs, yolks and whites separated,
1-2 Tbsp sugar,
10 Tbsp flour,
1 tsp almond extract (or vanilla),
1 packet (16 g) almond sugar,
your favorite toppings.
Almond sugar. Thank you Mamus :o)

  1. Beat egg whites until stiff.
  2. In a separate bowl, mix ricotta cheese, egg yolks, sugar, almond sugar and almond extract.
  3. Add flour and egg whites to the ricotta cheese mixture and mix gently until all ingredients are well combined.
  4. Place full tablespoons of batter on the greased skillet. Fry until golden on both sides (I usually flip pancakes 3 times and flatten them with spatula).
  5. Serve with favorite toppings.

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