13 Sep Raspberry and Ricotta Pancakes
We bring back new recipes. Today we show you how to make these light pancakes made with raspberry and ricotta, ideal for a breakfast.
Ingredients (2-4 people)
- 200gr of raspberries
- 3 spoonfuls of sugar
- 120 gr of Ricotta
- 2 eggs
- 75ml of milk
- 60gr of flour
- 1/2 teaspoon of baking powder
- 25g of butter
We reserve approximately one third of the raspberries and with the rest we cook them with two tablespoons of sugar. When it has dissolved and begins to bubble, we remove them.
On the other hand, we separate the whites from the yolks of the two eggs. In a bowl we add the ricotta with the rest of the sugar and the yolks. We mix them and let’s incorporate the milk. Subsequently we incorporate the flour, salt and yeast using a sieve. We return to stir the mixture well.
We mount the whites to the point of snow with a beater. When they are firm, we add them progressively to the mix, using enveloping movements. We also add the raspberries that we reserve at the beginning of the recipe.
To prepare the pancakes melt a little butter over low heat and add it in a pan. Add about 3 tablespoons of dough and let it cook a couple of minutes. We turn around and leave another two minutes. We repeat the operation with the rest.
To serve them, add the raspberry sauce on the pancakes. Optionally you can add liquid cream.
As you can see, it is very easy to prepare and you can accompany it with a good coffee for breakfast.