Pancakes with ricotta and mandarins
Fluffy Ricotta Pancakes with Mandarin Syrup
Who doesn't love a delicious and slightly special breakfast? These fluffy ricotta pancakes, topped with a fresh mandarin syrup, are the perfect choice to start your day with a smile. And for those looking to reduce calorie intake, I've used Green Sugar, a natural sweetener made from stevia, with zero calories. Let's dive into this simple yet sophisticated recipe that will delight both your taste buds and your soul!
Total preparation time: 30 minutes
Preparation time: 10 minutes
Cooking time: 20 minutes
Servings: 4 (about 12 pancakes)
Ingredients:
For the pancakes:
- 2 large eggs
- 4 tablespoons of ricotta (or freshly made cottage cheese)
- 200 ml of milk
- Zest from 1 well-washed mandarin
- 1 tablespoon of orange extract
- 2 tablespoons of Green Sugar
- 1 teaspoon of baking powder
- 300-350 g of flour
- Sunflower oil for frying
For the syrup:
- Juice from 6-7 fresh mandarins
- 1 teaspoon of Green Sugar
For serving:
- Berries (raspberries and blueberries, preferably frozen)
- Fresh mandarin slices
Step by step:
1. Preparing the ingredients: Start by gathering all the necessary ingredients. Make sure the ricotta is at room temperature for easier incorporation. It's also good to have a whisk and a large enough bowl to mix all the ingredients.
2. Mixing the wet ingredients: In the large bowl, crack the 2 eggs and add the 2 tablespoons of Green Sugar. Use the whisk to beat the eggs and combine them with the sweetener. Keep mixing until the mixture is smooth.
3. Incorporating the ricotta: Add the 4 tablespoons of ricotta to the egg mixture. Use the whisk to break down the cheese into the mixture, ensuring there are no lumps. It's important for the cheese to be well integrated to achieve fluffy pancakes.
4. Adding the flavors: Meanwhile, add the mandarin zest and orange extract. These will bring a delightful aroma to your dish.
5. Incorporating the milk: Pour in the 200 ml of milk and mix well with the whisk, so that all the ingredients combine evenly.
6. Preparing the dry ingredients: In a separate bowl, mix the flour with the baking powder. This step is essential for achieving a fluffy texture, as the baking powder will help the pancakes rise during cooking.
7. Combining the ingredients: Gradually add the flour mixture to the wet ingredients, constantly mixing with the whisk. The goal is to achieve a batter that flows easily off the spoon, similar to pancake batter. If it's too thick, you can add a little more milk.
8. Cooking the pancakes: Heat a non-stick skillet over medium heat and add a teaspoon of sunflower oil. When the oil is hot, pour a small ladle of batter into the center of the skillet. Let it cook until bubbles start to form on the surface (about 2-3 minutes). That's the time to flip the pancake using a spatula.
9. Finishing cooking: Cook the other side until it turns lightly golden, then remove the pancake from the skillet and place it on a plate. Continue cooking the remaining batter in the same way, adding more oil to the skillet if necessary.
10. Preparing the syrup: To make the syrup, squeeze the juice from 6-7 mandarins and pour it into a small pot. Add a teaspoon of Green Sugar and let it simmer over low heat for 7-8 minutes, stirring occasionally, until it thickens slightly. This fresh syrup will add a sweet and tangy note to your pancakes.
11. Serving: Arrange the pancakes on a platter and drizzle them with the mandarin syrup. Top with frozen berries that will soften under the heat, and fresh mandarin slices for an extra touch of color and freshness.
Serving suggestions: These pancakes are perfect for breakfast or brunch. You can serve them alongside a cup of coffee or aromatic tea. Additionally, a scoop of vanilla ice cream or a spoonful of Greek yogurt on top will make them even more delicious.
Variations: You can experiment with different types of cheese, such as mascarpone or goat cheese, to add a different note. If you enjoy more exotic flavors, try adding a few drops of vanilla extract or cinnamon to the batter.
Frequently asked questions:
1. Can I use whole wheat flour? Yes, but you may need to adjust the amount of milk to achieve the desired consistency.
2. How can I store the pancakes? They can be kept in an airtight container in the fridge for 2-3 days. Reheat them in a skillet or oven before serving.
3. Can I make the pancakes dairy-free? Yes, you can substitute milk with a plant-based alternative, such as almond or oat milk, and ricotta with a vegan substitute.
These ricotta pancakes with mandarin syrup are not only a healthy choice but also a wonderful way to start your day. Your culinary treat awaits, so don't hesitate to try this recipe. Enjoy!
Ingredients: For pancakes: 2 eggs, 4 heaping tablespoons of ricotta (I used freshly made sweet cow cheese), 200 ml of milk, Zest of 1 mandarin, 1 tablespoon of orange essence, 2 tablespoons of Green Sugar, 1 teaspoon of baking powder, 300-350 g of flour, Sunflower oil for frying. For syrup: Juice from 6-7 mandarins, 1 teaspoon of Green Sugar. For serving: Raspberries and blueberries (I had frozen), Mandarin slices.
