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. 

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 

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 

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 remaining batter.  

6

Divide between plates, drizzle with a little melted butter then pomegranate molasses and finally top with raspberries. 

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