Ricotta Pancakes

Ricotta Pancakes

Cooking time


  1. Whisk flour, sugar, baking powder, bicarbonate soda and salt in a large bowl to combine.
  2. Whisk eggs yolks, ricotta, buttermilk and extra virgin olive oil in a medium bowl until smooth, then add to dry ingredients until just combined.
  3. Put egg whites in a large bowl and beat with electric hand beaters on high speed until soft peaks form.
  4. Add to batter and gently fold until incorporated.
  5. Heat one teaspoon of the extra olive oil in a large non-stick frying pan over medium heat.
  6. Pour ½ cup of batter into pan, then gently spread to about 12cm in diameter. Cook for about 2 minutes or until bottom is golden brown and bubbles form on top. Flip and cook for a further 2 minutes or until cooked and golden brown. Set aside on a plate, covered loosely with foil to keep warm.
  7. Repeat with extra oil and remaining batter to make 8 pancakes. Serve pancakes topped with banana and strawberries, then drizzle with maple syrup. Serve.

Cooks Tip

  • For most of us, the first pancake is never pretty. So the mix makes 9, to allow for that first possible dud pancake.
  • To make cooking time quicker, cook pancakes in two frying pans at once.

Ingredients Chevron Icon

  • 1 ½ cups plain flour
  • ¼ cup caster sugar
  • 1 tsp baking powder
  • ¼ tsp bicarbonate of soda
  • Pinch of fine salt
  • 2 eggs, separated
  • 200g fresh ricotta
  • 2 cups buttermilk
  • 2 Tbsp Cobram Estate Light Extra Virgin Olive Oil
  • Extra Cobram Estate Light Extra Virgin Olive Oil, to pan-fry
  • Sliced banana and strawberries, to serve
  • Maple syrup, to serve