Golden Ricotta Pancakes
These thick and tender ricotta pancakes are kind of like a cross between a biscuit and a pancake. With a fall-apart tender texture, these have golden exteriors thanks to being baked in ghee.
Servings: 6 medium pancakes
Ingredients
- 1 cup whole-milk ricotta 248g
- 1 large egg 50g
- 2 tbsp milk 28g
- 2 tbsp granulated sugar
- 2 tsp ghee or butter, melted
- 1 tsp vanilla extract, optional
- 4 tsp baking powder
- 1/2 tsp kosher salt
- 1 cup flour 120g
- 2-4 tbsp ghee, for cooking
Instructions
- Preheat oven to 400 F and set a 7-10" cast iron pan inside to heat.In a medium bowl, whisk together 1 cup whole-milk ricotta, 1 large egg, 2 tbsp milk, 2 tbsp granulated sugar, 2 tsp ghee or butter, melted and 1 tsp vanilla extract, optional if using. Sprinkle over 4 tsp baking powder and 1/2 tsp kosher salt and whisk again to combine. Finally, fold in 1 cup flour with a spatula just until you have a thick, lumpy batter.
- Carefully remove the cast iron pan from the oven and add 1 tbsp ghee. Swirl to coat the bottom of the pan, adding more if needed. Add a scant 1/2 cup of batter per pancake to the pan, mounding the thick batter and leaving an inch or more between pancakes--they will puff up slightly as they bake.
- Bake for 9 minutes, then remove the pan and carefully flip each pancake. Add another 1/2-1 tbsp ghee to the pan if the bottom is looking dry and swirl pan to disperse. Return pan to the oven and bake for another 6-8 minutes, or until the bottom of the pancakes are just as golden as the tops. Serve warm with butter and syrup!
Notes
Inspired by the pancakes at Lumiere Cafe in Sydney and adapted from my cottage cheese pancakes.