Sweet ricotta pancakes with honey & figs

Sweet ricotta pancakes with honey & figs

Anyone for brunch? Try this clever pancake recipe using smooth Italian cheese

Difficulty and servings

Easy

Makes 12

Preparation and cooking times

Ready in 30 minutes
Vegetarian

Vegetarian

Method

  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

Recipe from olive magazine, August 2008.

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Latest comments and suggestions

  • 14 September 2008

    Fluffy rated and commented on this recipe

    5 stars

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

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  • 25 September 2009

    inger gdfd rated and commented on this recipe

    5 stars

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

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Difficulty and servings

Easy

Makes 12

Preparation and cooking times

Ready in 30 minutes
Vegetarian

Vegetarian

Ingredients

BATTER

TO SERVE

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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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