Ricotta Pancakes

Last Updated on July 27, 2024

A dough of flour, sugar, eggs, buttermilk, ricotta and blueberries, fried until golden brown, sprinkled with sugar and cinnamon, drizzled with syrup, served with maple butter.

Ingredients:

225 g of plain flour 200 g ricotta 150 g bread 100 g of semolina sugar 55 g of semolina sugar for sprinkling 375 ml buttermilk 1 tsp sugared baking powder 1 tsp vanilla extract 1 tsp ground cinnamon 4 pcs eggplant maple syrup and lemon to serve oil Maple butter: 1-2 tablespoons maple syrup

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80 g of butter

Procedure:

1. Prepare the maple butter by mixing the softened butter with the maple syrup and place in the refrigerator to harden
2. Put the flour and baking powder in a bowl, add the caster sugar, buttermilk, vanilla extract, egg yolks, mix well, lightly stir in the stiff egg whites, ricotta and cleaned blueberries
3.

Spread about two tablespoons of the batter in a small frying pan in hot oil, slowly fry 3-4 minutes on each side to slightly puff up and brown and repeat until the batter is used up 4. Sprinkle the fritters with ground cinnamon mixed with semolina sugar, drizzle with maple syrup, serve with maple butter and a slice of lemon.