Time to up your Pancake game and make it extra soft. These Ricotta Pancakes are really delicious and easy to make. Adding Ricotta to your regular Pancake Batter not only makes it tender but also adds richness to it.
Cheese in Pancakes?
Ricotta cheese in Pancakes sounds a little odd right? But you should give these amazing Ricotta pancakes a try before getting to any conclusion. Ricotta adds so much moisture to the pancakes. The best part is, you won’t even get any hint of cheese in the pancakes as it is not tangy. Also, it gives a soft buttery texture to the pancakes without much butter. The cheese not only makes a difference in the texture but also increases the nutritional value. Ricotta is a good source of protein too. While I love to top my pancakes with oodles of maple syrup, the fruity topping is also great. When berries are in season I like to make a chunky sauce to top the pancakes, my yogurt bowl, or ice creams. I usually make a big batch of it and keep it in the refrigerator. It is also super easy to make the Strawberry sauce. Just put everything into a pan and simmer until it thickens. Strawberries are one of the most beautiful fruits and no wonder the topping on the pancakes make it so pretty.
Want to make it more exciting for the kids? Add chocolate chips while frying it in the pan. Why if you ask? This is because this recipe has both baking soda and baking powder. These agents help in aiding the rise and volume of the batter and pancakes. Baking soda doesn’t work well when stored. The batter and pancakes ultimately fall flat when stored and use the next morning. But if you have to make it ahead and store it, read below for a trick to do so and still get those fluffy and light pancakes. While mixing the ingredients to prepare the batter, leave out baking soda. You can include baking powder to make the batter. You can store the batter for a week in the refrigerator until you decide to thaw it and prepare the pancakes. When it is time to take the batter out from the refrigerator, thaw for 15 minutes and then add the baking soda. Remember we did not add it intentionally the first time. Baking powder is a double-acting agent which means it reacts to other sour ingredients and also reacts when it comes in contact with heat. So it will show its effect when you make the pancakes in the pan. Baking soda when added the second time will help get your old batter to rise up too and thus you will get the same fluffiness in the cakes that you would have got if prepared immediately.
