Ricotta Pancakes with Mascarpone and Berries

When my boys were young, they loved Sunday mornings when we had the time to make pancakes for a special breakfast treat.  They aren’t kids anymore, grown men in fact, but pancakes for breakfast never gets old!

The addition of ricotta adds a beautiful creamy, fluffy texture.  It’s low in fact and a good source of calcium too. Just make sure you drain the ricotta well before using.

These pancakes can be served plain, with a dusting of icing sugar or even a little jam or honey. But I love a dollop of Mascarpone and fresh berries to make them special.

Ricotta Pancakes with Mascarpone Cream and Berries

These pancakes are creamy, light and fluffy.

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Servings: 4

Ingredients Method

Ingredients

  

Pancakes

• 1 cup self-raising flour
• ¼ tsp bicarbonate soda
• pinch of salt
• ¼ cup sugar
• 1 egg, lightly whisked
• ½ cup fresh ricotta, drained
• ¾ cup milk
• ½ tsp vanilla extract
• 1 tsp white vinegar
• 25 g butter, melted
• butter, chopped, extra - for cooking

Mascarpone Cream

• 250 g Mascarpone cheese
• 1 tbsp finely grated lemon rind
• 2 tsp sugar
• ¼ tsp vanilla extract

To serve

• Fresh berries
• Icing sugar, for dusting

Method

 

Make the Pancakes

1. Put the flour, bicarbonate soda, salt and sugar in a bowl and mix to combine.
2. Put the whisked egg, ricotta, milk, vanilla, vinegar and melted butter into another bowl and mix to combine.
3. Make a well in the center of the dry mix and pour in the wet mix. Mix to combine.
4. Set aside to rest for 30 minutes.
5. Add a little butter to a non-stick frypan over medium heat and melt to lightly coat the surface.
6. Drop heaped tablespoons of pancake batter into the pan, allowing room between each one. You can make these as big or small as you like. Cook on one side until bubbles come to the surface, flip and cook on the other side for another minute before removing from the pan.
7. Continue until all the batter is cooked.
8. Serve with Mascarpone Cream, fresh berries and a dusting of icing sugar.

Mascarpone Cream

1. Combine the mascarpone, rind, sugar and vanilla and whisk until smooth.

Recipe from my book – Easy Home Cooking Italian Style, New Holland Publishers, Photo – Jonathan VDK