These tender ricotta pancakes are the fluffiest way to start your morning. Creamy ricotta and whole-grain rice flour make a delicate, protein-rich batter that cooks up golden and cloud-soft under a lid. They are naturally light, gently sweet, and ready in about 20 minutes — a wholesome twist for anyone who loves our mini cottage cheese pancakes (syrniki).
Ingredients
- 1 egg
- 100 g (3.5 oz) ricotta cheese
- 30 ml (2 tbsp) milk, 1.8% fat
- 30 g (3 tbsp) whole-grain rice flour
- 2 g (1/2 tsp) baking powder
- Sweetener to taste
- Pinch of vanillin
Instructions
- Whisk all ingredients together thoroughly until smooth.
- Cook small pancakes on low heat under a lid, flipping once, until golden on both sides and cooked through.
Tips
Cooking under a lid is the secret to a tall, fluffy rise — steam finishes the centers without burning the bottoms. For another morning favorite, try our Moroccan baghrir semolina pancakes. Find more pancake inspiration at Allrecipes.
Keep the heat low and be patient; rice flour browns faster than wheat flour. Serve with fresh berries, yogurt, or a drizzle of honey.
Nutrition (per 100 g): 166 kcal | Protein 10 g | Fat 3 g | Carbs 27 g.
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