Ricotta hotcakes


These delicate pancakes with the addition of ricotta cheese are a great way to start your day. They do not contain baking powder but remain soft and fluffy due to the addition of beated egg whites.

Ricotta hotcakes
Preparation time
Cooking time


For 3 Person(s)


  • 2 eggs
  • 250 g ricotta cheese
  • 125 ml milk
  • 2 tsp extra virgin olive oil
  • 100 g all-purpose flour
  • 1 pinch of salt
  • some lemon zest

Ricotta hotcakes Directions

  1. Separate the yolks from the whites in two different bowls. Add a pinch of salt to the whites and beat them until stiff. Set aside.
  2. Add ricotta cheese, lemon zest, milk, and extra virgin olive oil to the yolks. Stir with a hand whisk (or electric mixer) until smooth.

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  3. Add flour and whisk again.

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  4. Pour the egg whites into the batter.

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  5. Gently stir in with a spoon until the egg whites are incorporated.

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  6. Heat the pan, grease it with a little olive oil and pour a few tablespoons of batter.

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  7. Cook over medium - low heat and flip them so they are golden on both sides. Serve hot with a topping to your liking.

    Lot of love.

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Nutrition facts

Per Serving


Thursday, 23 February 2017
pretty good. four stars - jaimie

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