These spring style pancakes are light and special. if you imagine the taste of a cheesecake with a texture you get an idea of the taste. The weather is nice and you can serve them outside with some chopped strawberries, crushed with a fork. Add also some papaya for color and enjoy the family breakfast time.
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- Prep Time
- Minutes
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- Cook Time
- Minutes
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- Yield
- 24
- Difficulty Level Easy
Ingredients
- 250 g ricotta cheese
- 125 ml milk
- 100 plain flour
- 1 tsp baking powder
- 2 eggs
- Pinch of salt
- 250 g papaya
- 250 g strawberries
Nutrition Info
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1 serving = 150 kkal
Instructions
- Put the ricotta, milk and egg yolks into a bowl. Mix well. Stir in the flour, baking powder, and salt. Whisk to make a smooth batter.
- Beat the egg whites and fold them into ricotta mixture.
- Heat the pan and drop in heaped spoons of batter. In case you don't have patience bake larger amount. You will get either 24 or 12 pancakes.
- Cook the pancakes for about 2 min until golden and turn the other side.
- Bon app!
- Servings : 6
- Ready in : 25 Minutes
- Course : Dessert and Snacks, Main courses
- Recipe Type : Breakfast, Dessert, recipes for spring
- Ingredient : Baking powder, Eggs, Flour, Milk, Papaya, Ricotta cheese, Salt, Strawberry
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