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Recipe by olive magazine

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1. Make the batter by whizzing the ricotta with the rest of the batter ingredients, except the butter, in a food processor until it makes a smooth batter. In a clean bowl, whisk the egg whites to stiff peaks. Gently fold the egg whites into the batter.
2. Melt a little butter in a non-stick frying pan, drop in spoonfuls of batter and cook in batches, about 4 at a time, until golden. Turn and cook the other side. Serve with figs and honey.

Per serving

89 kcalories, protein 3.3g, carbohydrate 10.8g, fat 3.9 g, saturated fat 2g, fibre 0.5g, salt 0.16 g

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• Fluffy

  14 September 2008

  Fluffy rated and commented on this recipe

  

  Beautiful light texture and sweet flavour, and easy to make.

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• inger gdfd

  25 September 2009

  inger gdfd rated and commented on this recipe

  

  Light and fluffy, very nice pancakes... we didn't have any figs, but ate them with lemon curd, tasted great :)

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Ingredients

BATTER

• 250g tub ricotta
• 100ml milk
• 75g flour
• ½ tsp baking powder
• 2 eggs , separated
• 1 tbsp caster sugar
• a few drops vanilla extract
• butter

TO SERVE

• 4 ripe figs , sliced or quartered
• honey to drizzle

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Difficulty and servings

Makes 12

Preparation and cooking times

Ready in 30 minutes

Vegetarian

Ingredients

BATTER

• 250g tub ricotta
• 100ml milk
• 75g flour
• ½ tsp baking powder
• 2 eggs , separated
• 1 tbsp caster sugar
• a few drops vanilla extract
• butter

TO SERVE

• 4 ripe figs , sliced or quartered
• honey to drizzle

Per serving

89 kcalories, protein 3.3g, carbohydrate 10.8g, fat 3.9 g, saturated fat 2g, fibre 0.5g, salt 0.16 g

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