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Ricotta Pancakes with Raspberries and Pomegranate Molasses

Prep 15 minutesCooking 10 minutes4-6 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 its very straightforward, quick to whip up and can be paired with different combinations through the seasons. 


10 minutes

Dessert Recipes

30 minute or less

Nut Free Recipes

Cheese Recipes




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 


  1. 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.  
  2. Sift the flour, baking powder and salt into another bowl.  
  3. Place the egg whites in a large clean bowl and whisk till stiff peaks are formed.  
  4. 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.  
  5. 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

Included in this Recipe

Early Harvest Arbequina Extra Virgin Olive Oil

Early Harvest Arbequina Extra Virgin Olive Oil

Single varietal, stone crushed, cold extracted, Extra Virgin Olive Oil made from the first Arbequina olives of the season.