Ricotta and raspberry pancakes

Ricotta and Raspberry Pancakes – A Delight for All Ages

If you are looking for a savory recipe that combines the creamy texture of cheese with the slightly tart sweetness of raspberries, then ricotta and raspberry pancakes are the perfect choice! These pancakes are not just a dessert, but also an excellent option for a special breakfast or a delicious snack. Moreover, they are quick and easy to prepare, making them ideal for anyone from beginners to experienced cooks.

Preparation time: 20 minutes
Baking time: 20 minutes
Total time: 40 minutes
Number of servings: 4 (approximately 8 pancakes)

Ingredients:

For the pancakes:
- 2 large eggs
- 250 g flour
- 500 ml milk
- 1 pinch of salt
- Oil for greasing the pan

For the cream:
- 250 g ricotta cheese
- 1 egg
- 100 g fresh raspberries
- 150 g sugar
- 1 teaspoon vanilla extract

Preparation:

1. Prepare the ricotta cream: In a medium bowl, add the ricotta cheese, 1 egg, 150 g sugar, and vanilla extract. Mix well with a spatula or mixer until you achieve a smooth cream. Set the cream aside at room temperature while we prepare the pancakes.

2. Prepare the pancake batter: In another bowl, beat the 2 eggs well. Add the milk and mix again. Gradually incorporate the flour and salt, stirring until there are no lumps. The batter should be fluid but not too thin. If necessary, you can add a little milk.

3. Cook the pancakes: Heat a non-stick pan over medium heat and grease it with a few drops of oil. Use a ladle to pour the batter into the pan, forming round pancakes. Cook each pancake for about 2-3 minutes on each side until golden. Repeat the process until you finish the batter. Place the pancakes on a plate and cover them with a towel to keep them warm.

4. Assemble the pancakes: Take one pancake and add 3 tablespoons of ricotta cream on one side. Add a few fresh raspberries on top, then fold the pancake in half or into thirds, as preferred. Place the pancakes in a baking dish.

5. Prepare the raspberry sauce: In a small bowl, mash the remaining raspberries with a fork and add a handful of sugar. Mix until the raspberries become a light sauce. If you prefer a smoother sauce, you can use a blender to blend it.

6. Bake the stuffed pancakes: Pour the raspberry sauce over the pancakes in the baking dish. Place in a preheated oven at 180°C for about 15-20 minutes or until the cream puffs up and the pancakes become golden.

7. Serving: Remove the pancakes from the oven and let them cool slightly. If desired, you can garnish with a spoonful of whipped cream or a few fresh raspberries. These pancakes are delicious both warm and at room temperature!

Practical tips:
- Make sure the ricotta cheese is of good quality, as this will affect the final taste of the dish.
- You can also add other berries, such as blueberries or blackberries, for an even more varied flavor.
- If you don’t have raspberries on hand, you can use raspberry jam or other berries.
- This dish pairs perfectly with a flavorful coffee or fruit tea.

Nutritional benefits:
Ricotta and raspberry pancakes are an excellent source of protein due to the ricotta cheese, which is also low in fat. Raspberries, on the other hand, are rich in antioxidants and vitamins, providing an energy boost and contributing to skin health.

Frequently asked questions:
- Can I use another type of cheese?
Yes, you can try cottage cheese or mascarpone, but the taste will be different.
- How can I store the pancakes?
Pancakes can be stored in the refrigerator, covered, for 2-3 days. You can reheat them in the oven or microwave.
- Can they be frozen?
Yes, you can freeze unfilled pancakes. Make sure to separate them with plastic wrap to prevent sticking.

This ricotta and raspberry pancake recipe is not only a delicious dish but also a culinary experience that will bring you closer to your loved ones. Whether you prepare them for a brunch with friends or for a special occasion, these pancakes will surely bring a smile to everyone's faces. Enjoy your meal!