Pancakes with Oomph

Ricotta Pancakes with Strawberry Lemon Curd



If you’re thinking that these ricotta pancakes will taste like cheese or have a crumbling texture, you’re wrong. If you’re thinking that these pancakes will have more oomph, pizazz, zeal, or gusto (but still be light), you’re right. These pancakes neither taste like cheese, nor sink to your stomach like a lead ball, they, on the contrary, are light, fluffy and truly deliciously, spectacularly, wonderfully satisfying.



There is no trace of an overtly cheese flavour, or any odd texture. One would think that adding ricotta to a batter would make it lumpy which would in turn make a lumpy pancake, and yes the batter is lumpy (causing a little anxiety before cooking), but once cooked these wonderful griddled pillows show no trace of a lumpy batter. Instead, you’re left with a beautifully moist and fluffy, fat pancake.



On that note, they do, however, resemble more of an American version of a pancake – kinda like our crumpets, fat, small-ish discs, so don’t pour in too much batter when cooking or you will experience difficulties in flipping – so don’t envision a sophisticated crepe, think diner.


The ricotta adds depth and moisture to the pancake and (of course) a slight cheese flavour that pairs well with any topping – particularly well with strawberry and lemon curd. With such a topping they transform into a type of cheesecake-pancake – is that not like two of the coolest things combined?



The strawberry and lemon curd that I serve with these pancakes was adapted from Donna Hay’s passion fruit curd. I added a cup of strawberries, that I blitzed to a purée, instead of 2/3cup of passion fruit pulp that the original recipe called for and added extra lemon to add a nice tang to the curd. There are other strawberry curd recipes out there, but a lot of them call for straining the strawberry purée, I think it’s a waste of time. I didn’t, and mine turned our great. I couldn’t detect any pips/seeds or grainy texture in the curd. In my opinion there is no need to strain or pass the strawberry purée.


Ricotta Pancakes with Strawberry Lemon Curd


Strawberry and Lemon Curd:


3 eggs, lightly beaten

2 egg yolks

1 cup of sugar

350g strawberries

juice of 1 lemon

150g of softened butter, cubed


In a food processor or blender puree the strawberries.


Place the the eggs, egg yolks, sugar, strawberry puree and lemon juice in a saucepan. Simmer on a gentle heat, stirring constantly, till the sugar has dissolved – around 5 minutes.


Increase the heat to medium and gradually add the butter, one cube at a time, continue to stir until all the butter has been incorporated.


Reduce heat to low, and simmer for around 3-5 minutes or until the mixture is thick enough to coat the back of a wooden spoon.


Pour into sterilized jars.


Ricotta Pancakes:


1 cup of ricotta

¾ cup flour

½ tsp of baking powder

3 tbls of sugar

pinch of salt

¾ cup of milk

3 eggs, divided

1 tsp vanilla extract



Whisk together the flour, baking powder, sugar, and salt in a bowl. Combine the ricotta, milk egg yolks, and vanilla in a separate bowl.


Beat the egg whites until stiff. Add t5he dry ingredients to the ricotta and milk mixture, stirring gently until just combined. Whisk in a small amount of the egg whites to loosen the batter, then gently fold in the remaining egg whites in 3-4 batches.


Heat a pan to a medium-high heat, and add about a teaspoon of canola or vegetable oil to the pan. Use a ladle or a measuring cup (I used 1/3 cup measure) to pour the batter into the pan. Cook pancakes for about 3 minutes on the one side, then flip and cook till pancake is cooked through and golden brown.


Spread the strawberry and lemon curd between two pancakes, dust with icing sugar and serve immediately. Alternatively, these pancakes also go down a treat with syrup, ice-cream or even plan-old-cinnamon-and-sugar.






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