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Ricotta Pancakes with Raspberries and Pomegranate Molasses

Prep: 15 minutes
Cook: 10 minutes
Easy
Serves 4-6 people
The combination of ricotta and egg whites produce pancakes that are both light and tender with a slightly savoury tang. The recipe might seem more complex than a regular pancake but it's very straightforward, quick to whip up and can be paired with different combinations through the seasons.
10
15
Easy
4-6 people
Dessert
Cheese Recipes
Ingredients
  • 400g Ricotta Di Bufala
  • 225ml Whole milk 
  • 5 Medium eggs, carefully separated 
  • 150g Plain flour 
  • 1 ½ tsp Baking powder 
  • 1 Pinch salt 
  • 4 tsp Early Harvest Olive Oil or sunflower oil 
  • 200g Raspberries, cut in half if particularly large 
  • 50g Butter, melted 
  • 1 tsp Belazu Pomegranate Molasses 
Method
  • Step 0: Empty the ricotta in a large and bowl and break down with a large spoon or whisk. Add the milk and egg yolks and stir so that they are all completely combined.  
  • Step 1: Sift the flour, baking powder and salt into another bowl.  
  • Step 2: Place the egg whites in a large clean bowl and whisk till stiff peaks are formed.  
  • Step 3: Fold the flour mixture through the ricotta mix in 3 stages till completely mixed though. Then fold through the egg whites, in 3 stages, trying to keep the mixture as light and fluffy as possible. This mix can be made a few hours in advance if kept in the fridge.  
  • Step 4: Place a large, preferably non stick frying pan on a medium heat and when hot, add 1 tsp of Olive Oil and swirl around the pan. Add a small ladle’s worth of the mix to the pan and allow to start cooking, then repeat so that you have 3 pancakes. Don’t try to do too many at once, as the temperature of the pan will drop. Cook for around 2 minutes, or until golden, turning the heat down to low if it looks they are getting too dark, then turn over using a spatula and cook for another minute or until cooked through. Transfer to a warm plate or low oven to keep warm whilst you repeat with the remainin
Dessert
recipe
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Recipe
Recipe
Belazu
Ricotta Pancakes with Raspberries and Pomegranate Molasses
<p>The combination of ricotta and egg whites produce pancakes that are both light and tender with a slightly savoury tang. The recipe might seem more complex than a regular pancake but&nbsp;its&nbsp;very straightforward, quick to whip up and can be paired with different combinations through the seasons.&nbsp;</p><div style="display:none;" data-elastic-name="recipe_category_extra">Cheese Recipes</div>,<div style="display:none;" data-elastic-name="recipe_category_extra">Dessert Recipes</div>,<div style="display:none;" data-elastic-name="recipe_category_extra">30 minute or less</div>,<div style="display:none;" data-elastic-name="recipe_category_extra">Nut Free Recipes</div>
https://cdn11.bigcommerce.com/s-69wqbg7uzs/images/stencil/original/uploaded_images/instagram-ricotta-pancakes-with-pomegranate-molasses-min-min-1-.jpg?t=1695042881
2023-03-09

The combination of ricotta and egg whites produce pancakes that are both light and tender with a slightly savoury tang. The recipe might seem more complex than a regular pancake but its very straightforward, quick to whip up and can be paired with different combinations through the seasons. 

Cheese Recipes
,
Dessert Recipes
,
30 minute or less
,
Nut Free Recipes

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