Saturday, 25 June 2016

Home made ricotta pancakes | American Breakfast

Another speciality of holidays is that we have late breakfasts. I call it brunch (breakfast+lunch). This mostly happens when we have had nightouts the previous night. On such days I make a heavy breakfast so that we can skip lunch and have supper directly.

In my childhood days I was always served a heavy breakfast. These days most of the times I run away to office with just a glass of milk. Back at home, breakfast was considered an important meal of the day. Here's a simple pancake recipe which we all love at home. and I make it often. Whenever I make this pancake I serve the breakfast in american style. I serve the pancakes with honey. Along with it I serve some fruits, little meat (fried), toasted bread and some juice. Believe me this is a very filling breakfast. Vegetarians can serve boiled or mashed potatoes instead of meat. Try it out!!!


Ingredients:

Ricotta cheese - 125 grams / 1/2 cup
Milk - 1/2 cup
Eggs - 2
Maida - 125 grams / 1 cup
Baking powder - 1 tsp
Oil / ghee - 2 tbsp
Salt - to taste
Sugar - 2 tsp



Method:

  • Separate the egg whites and egg yolks.
  • Put the ricotta cheese, milk and egg yolks into a bowl and mix well to combine. 
  • Stir in the flour, baking powder, sugar and salt and gently whisk to make a smooth batter. 
  • Keep the batter aside for 30 minutes.
  • Just before making the pancakes - Beat the egg whites until they become foamy and then fold them into the batter
  • Heat a tava or frying pan. Pour 1/2 tsp of oil or ghee.
  • Pour in heaped laddle of batter. Need not spread the pancakes.
  • Cook the pancakes for about 1 minute until golden and then flip them over and cook for another minute.
  • Remove and store hot.
  • Repeat the same for the rest of the batter.



Pancakes are ready!!! Serve warm





Notes:


  • Left-over batter can be refrigerated and used. Keep the batter out of the refrigerator 30 minutes before cooking.
  • Left-over pancakes can also be refrigerated in an air-tight container. Microwave the pancakes for 30 seconds and serve warm.
  • Instead of honey, we can also serve the pancakes with any other syrup like blue-berry syrup




9 comments:

  1. quick and easy option for breakfast

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  2. That is a different style of pancake. Lovely recipe!

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  3. What a spread..sounds interesting .

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  4. Omg, wat an incredible pancakes and the breakfast looks prefect to kick start a day.

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  5. I am sure kids will love this!

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  6. Such perfect looking pancakes.

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  7. Love the texture of ricotta pancakes.

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