Ricotta Pancakes with Berries and Cream

Ricotta Pancakes with Australian Berries and Cream
Recipe by: Perfect Italiano
Average: 4.5 (13 votes)
248 Collected
Prep:  10 mins
Cook:  15 mins
Serves:  4
Wonderfully fluffy ricotta pancakes topped with blueberries, strawberries and raspberries. Ready in no time, spoil yourself with these pancakes for breakfast or dessert.

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Ricotta Pancakes with Berries and Cream
  1. In a medium bowl, whisk together the ricotta, sugar and egg until well combined. Stir in the milk, followed by the flour, and mix well until everything is incorporated
  2. Place a medium sized non-stick fry pan over a medium heat.
  3. Lightly brush the fry pan with a small amount of the melted butter. Add 1/4 cup of the batter to the pan and cook for 2-3 minutes or until bubbles appear on the surface.
  4. Flip the pancake over using a metal spatula and cook for another minute or until golden. Place the pancake onto a plate and cover with a clean tea towel.
  5. Repeat with the remaining batter, being sure to brush the pan with a small amount of butter each time
  6. Serve the pancakes warm with the whipped cream, berries and a drizzle of maple syrup
Tips & Hints:
  • Use other toppings such as grilled banana and chocolate sauce, yoghurt and peaches, or your favourite ice cream for a great alternative!

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