Ricotta Pancakes
Description of this recipe: These Ricotta Pancakes, also known as Syrniki, are a delightful and comforting breakfast or dessert treat originating from Eastern European cuisine. They are light, fluffy, and subtly sweet, offering a delightful alternative to traditional pancakes. The creamy ricotta cheese gives them a unique texture and flavor that will tantalize your taste buds. Serve them warm with a dollop of sour cream and your favorite jam for a truly satisfying experience.
Why you will love this recipe: You’ll absolutely fall in love with these ricotta pancakes for their simplicity and deliciousness. They are incredibly easy to make, requiring minimal ingredients and effort. The ricotta cheese adds a moist and delicate texture, making them far more interesting than your average pancake. They are also versatile, lending themselves well to a variety of toppings and flavors. Whether you’re looking for a quick and easy breakfast, a comforting brunch option, or a sweet treat to end the day, these ricotta pancakes are sure to become a new favorite. The subtly sweet and slightly tangy flavor profile is addictive, and the soft, almost melt-in-your-mouth texture is simply irresistible. Plus, they are a great way to use up leftover ricotta cheese!
Introduction
Ricotta Pancakes, or Syrniki, hold a special place in Eastern European culinary traditions. They are more than just a breakfast item; they represent warmth, comfort, and a taste of home. While variations exist across different countries and regions, the core principle remains the same: combining creamy ricotta cheese with flour, eggs, and a touch of sweetness to create a delicate and flavorful pancake. This recipe provides a simple and straightforward approach to making these delectable treats in your own kitchen, allowing you to experience the joy and satisfaction of creating a dish that has been cherished for generations. I will provide a few tips so they do not fall apart as well.
Ingredients:
- 32 oz (900 grams) Whole Milk Ricotta Cheese (about 4 cups)
- 1 Large Egg
- 1/2 – 3/4 Cup Granulated Sugar (adjust to your preferred sweetness)
- 1 1/2 Cups All-Purpose Flour (+ more for shaping)
- 1/2 tsp Baking Powder
- 1 tsp Vanilla Extract (optional, but recommended)
- Oil for Frying (I prefer olive oil, but vegetable or canola oil works well too)
- Sour cream
- Choice of Jam
Preparation:
Step 1: In a large bowl, combine the 32 oz of ricotta cheese with the single large egg. Mix well until the egg is fully incorporated into the ricotta, creating a smooth and even mixture. At this stage, if you choose to use vanilla extract (and I highly recommend it for the added depth of flavor), add 1 teaspoon of vanilla extract and mix it in thoroughly. The vanilla will enhance the overall sweetness and aroma of the pancakes.
Step 2: Add the granulated sugar, starting with 1/2 cup. Mix well and taste the mixture. If you prefer a sweeter pancake, gradually add more sugar, up to 3/4 cup, until you reach your desired level of sweetness. Remember that you can always add more sugar, but you can’t take it away, so start with less and adjust as needed. Be careful with too much sugar, or they will burn.
Step 3: In a separate small bowl, whisk together the 1 1/2 cups of all-purpose flour and 1/2 teaspoon of baking powder. This step ensures that the baking powder is evenly distributed throughout the flour, which will help the pancakes rise properly and achieve a light and fluffy texture. Add the flour mixture to the ricotta mixture.
Step 4: Gently mix the wet and dry ingredients together, using a light hand to avoid overmixing. Overmixing can develop the gluten in the flour, resulting in tough pancakes. The goal is to combine the ingredients just until a smooth mass forms. A few lumps are okay. Do not overmix.
Step 5: Place a generous amount of flour (about 1/2 cup) on a clean, flat surface, such as a baking sheet or a large plate. Using a tablespoon or a large ice cream scoop, scoop portions of the ricotta mixture. Drop each portion onto the bed of flour, and coat it generously on all sides. Gently shape the flour-coated balls into flat patties about 1/2 inch thick. You can shape all the patties before frying, or shape them in batches as you fry.
Step 6: Heat a skillet or griddle over low-medium heat. Add about 1 tablespoon of oil to the hot pan, making sure to coat the surface evenly. Once the oil is heated, carefully place the ricotta patties into the pan, making sure not to overcrowd it. Overcrowding will lower the temperature of the pan and result in unevenly cooked pancakes.
Step 7: Cover the skillet with a lid and fry the ricotta pancakes for about 2-3 minutes per side, or until they are well-browned and cooked through. The lid helps to trap heat and moisture, ensuring that the pancakes cook evenly and remain moist and tender. Flip the pancakes carefully using a spatula and continue frying on the other side for another 2-3 minutes, or until golden brown.
Step 8: Remove the cooked ricotta pancakes from the skillet and place them on a plate lined with paper towels to drain any excess oil. Repeat steps 6 and 7 with the remaining ricotta mixture, adding more oil to the pan as needed.
Step 9: While your pancakes are cooling, prepare your sour cream topping, add 1/2 cup sour cream to a bowl, and combine it with about 1-2 tablespoons of sugar.
COOKING Rating: Easy
Serving Suggestions:
- Serve warm with a dollop of sour cream or Greek yogurt.
- Drizzle with your favorite jam, honey, or maple syrup.
- Dust with powdered sugar for a touch of elegance.
- Top with fresh berries or sliced fruit.
- Enjoy them as a sweet and satisfying snack or dessert.
- Serve a side of fruit for a complete breakfast.
Tips:
- Don’t Overmix: Overmixing the batter will result in tough pancakes. Mix just until the ingredients are combined.
- Use a Light Hand: When shaping the patties, be gentle and avoid pressing too hard. This will help to keep them light and fluffy.
- Control the Heat: Cooking over low-medium heat is crucial for preventing the pancakes from burning on the outside while remaining uncooked on the inside.
- Adjust the Sweetness: Feel free to adjust the amount of sugar in the recipe to suit your personal preference.
- Experiment with Flavors: Get creative and add other flavorings to the batter, such as lemon zest, cinnamon, or nutmeg.
- Use full-fat Ricotta: The less water in the ricotta, the easier to cook.
- Do not flip them too early: They will fall apart
- Lightly tap the water out from the ricotta
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Nutritional Information: (Estimated per pancake, based on 26 servings)
- Calories: 94 kcal
- Protein: 5g
- Sodium: 25mg
Conclusion
These Ricotta Pancakes (Syrniki) are a delightful and easy-to-make treat that will bring a touch of Eastern European charm to your breakfast or dessert table. The creamy ricotta cheese creates a unique texture and flavor that will tantalize your taste buds. With their simple ingredients and straightforward preparation, these pancakes are perfect for any occasion. So gather your ingredients, fire up your skillet, and prepare to indulge in a stack of these irresistible ricotta pancakes. Enjoy!
Questions and Answers about this recipe:
Q1: Can I use low-fat ricotta cheese for this recipe?
A: While you can use low-fat ricotta cheese, I recommend using whole milk ricotta for the best results. Whole milk ricotta has a richer flavor and a creamier texture, which will translate into more delicious pancakes. Low-fat ricotta can sometimes be a bit drier, which can affect the overall texture of the pancakes. If you do use low-fat ricotta, you might need to add a tablespoon or two of milk to the batter to achieve the desired consistency.
Q2: Can I make these pancakes ahead of time?
A: Yes, you can make these pancakes ahead of time. Cook the pancakes as directed and let them cool completely. Then, store them in an airtight container in the refrigerator for up to 2 days. When you’re ready to serve, reheat them in a skillet, microwave, or oven until warmed through. They may lose some of their crispness when reheated, but they will still be delicious.
Q3: What can I do if my ricotta pancake batter is too thin?
A: If your ricotta pancake batter is too thin, the pancakes may spread out too much in the pan and be difficult to flip. To thicken the batter, you can add a tablespoon or two of flour at a time, mixing gently after each addition, until the batter reaches the desired consistency. Be careful not to overmix the batter, as this can make the pancakes tough.
Q4: Can I add other ingredients to the batter, such as blueberries or chocolate chips?
A: Absolutely! These ricotta pancakes are very versatile, and you can easily customize them with your favorite add-ins. Blueberries, chocolate chips, chopped nuts, or even a sprinkle of cinnamon are all great additions to the batter. Just be sure not to add too many ingredients, as this can weigh down the pancakes and make them difficult to cook.
Q5: My ricotta pancakes are sticking to the pan. What am I doing wrong?
A: There are a few reasons why your ricotta pancakes might be sticking to the pan. First, make sure that your pan is properly heated before adding the pancakes. The pan should be hot enough that a drop of water sizzles and evaporates quickly. Second, use enough oil to grease the pan evenly. If the pan is not well-greased, the pancakes will stick. Finally, avoid flipping the pancakes too early. Let them cook for a few minutes on each side until they are golden brown and easily release from the pan. If they are still sticking, try using a non-stick pan or adding a little more oil to the pan.
Ricotta Pancakes
Ingredients
- 32 oz 900 grams Whole Milk Ricotta Cheese (about 4 cups)
- 1 Large Egg
- 1/2 – 3/4 Cup Granulated Sugar adjust to your preferred sweetness
- 1 1/2 Cups All-Purpose Flour + more for shaping
- 1/2 tsp Baking Powder
- 1 tsp Vanilla Extract optional, but recommended
- Oil for Frying I prefer olive oil, but vegetable or canola oil works well too
- Sour cream
- Choice of Jam
Instructions
- Step 1: In a large bowl, combine the 32 oz of ricotta cheese with the single large egg. Mix well until the egg is fully incorporated into the ricotta, creating a smooth and even mixture. At this stage, if you choose to use vanilla extract (and I highly recommend it for the added depth of flavor), add 1 teaspoon of vanilla extract and mix it in thoroughly. The vanilla will enhance the overall sweetness and aroma of the pancakes.
- Step 2: Add the granulated sugar, starting with 1/2 cup. Mix well and taste the mixture. If you prefer a sweeter pancake, gradually add more sugar, up to 3/4 cup, until you reach your desired level of sweetness. Remember that you can always add more sugar, but you can’t take it away, so start with less and adjust as needed. Be careful with too much sugar, or they will burn.
- Step 3: In a separate small bowl, whisk together the 1 1/2 cups of all-purpose flour and 1/2 teaspoon of baking powder. This step ensures that the baking powder is evenly distributed throughout the flour, which will help the pancakes rise properly and achieve a light and fluffy texture. Add the flour mixture to the ricotta mixture.
- Step 4: Gently mix the wet and dry ingredients together, using a light hand to avoid overmixing. Overmixing can develop the gluten in the flour, resulting in tough pancakes. The goal is to combine the ingredients just until a smooth mass forms. A few lumps are okay. Do not overmix.
- Step 5: Place a generous amount of flour (about 1/2 cup) on a clean, flat surface, such as a baking sheet or a large plate. Using a tablespoon or a large ice cream scoop, scoop portions of the ricotta mixture. Drop each portion onto the bed of flour, and coat it generously on all sides. Gently shape the flour-coated balls into flat patties about 1/2 inch thick. You can shape all the patties before frying, or shape them in batches as you fry.
- Step 6: Heat a skillet or griddle over low-medium heat. Add about 1 tablespoon of oil to the hot pan, making sure to coat the surface evenly. Once the oil is heated, carefully place the ricotta patties into the pan, making sure not to overcrowd it. Overcrowding will lower the temperature of the pan and result in unevenly cooked pancakes.
- Step 7: Cover the skillet with a lid and fry the ricotta pancakes for about 2-3 minutes per side, or until they are well-browned and cooked through. The lid helps to trap heat and moisture, ensuring that the pancakes cook evenly and remain moist and tender. Flip the pancakes carefully using a spatula and continue frying on the other side for another 2-3 minutes, or until golden brown.
- Step 8: Remove the cooked ricotta pancakes from the skillet and place them on a plate lined with paper towels to drain any excess oil. Repeat steps 6 and 7 with the remaining ricotta mixture, adding more oil to the pan as needed.
- Step 9: While your pancakes are cooling, prepare your sour cream topping, add 1/2 cup sour cream to a bowl, and combine it with about 1-2 tablespoons of sugar.
