Pancakes with Oomph

Ricotta Pan­cakes with Straw­berry Lemon Curd



If you’re think­ing that these ricotta pan­cakes will taste like cheese or have a crum­bling tex­ture, you’re wrong. If you’re think­ing that these pan­cakes will have more oomph, pizazz, zeal, or gusto (but still be light), you’re right. These pan­cakes neither taste like cheese, nor sink to your stom­ach like a lead ball, they, on the con­trary, are light, fluffy and truly deli­ciously, spec­tac­u­larly, won­der­fully satisfying.



There is no trace of an overtly cheese fla­vour, or any odd tex­ture. One would think that adding ricotta to a bat­ter would make it lumpy which would in turn make a lumpy pan­cake, and yes the bat­ter is lumpy (caus­ing a little anxi­ety before cook­ing), but once cooked these won­der­ful griddled pil­lows show no trace of a lumpy bat­ter. Instead, you’re left with a beau­ti­fully moist and fluffy, fat pancake.



On that note, they do, how­ever, resemble more of an Amer­ican ver­sion of a pan­cake – kinda like our crum­pets, fat, small-ish discs, so don’t pour in too much bat­ter when cook­ing or you will exper­i­ence dif­fi­culties in flip­ping – so don’t envi­sion a soph­ist­ic­ated crepe, think diner.


The ricotta adds depth and mois­ture to the pan­cake and (of course) a slight cheese fla­vour that pairs well with any top­ping – par­tic­u­larly well with straw­berry and lemon curd. With such a top­ping they trans­form into a type of cheesecake-pancake – is that not like two of the coolest things combined?



The straw­berry and lemon curd that I serve with these pan­cakes was adap­ted from Donna Hay’s pas­sion fruit curd. I added a cup of straw­ber­ries, that I blitzed to a purée, instead of 2/3cup of pas­sion fruit pulp that the ori­ginal recipe called for and added extra lemon to add a nice tang to the curd. There are other straw­berry curd recipes out there, but a lot of them call for strain­ing the straw­berry purée, I think it’s a waste of time. I didn’t, and mine turned our great. I couldn’t detect any pips/seeds or grainy tex­ture in the curd. In my opin­ion there is no need to strain or pass the straw­berry purée.


Ricotta Pan­cakes with Straw­berry Lemon Curd


Straw­berry and Lemon Curd:


3 eggs, lightly beaten

2 egg yolks

1 cup of sugar

350g straw­ber­ries

juice of 1 lemon

150g of softened but­ter, cubed


In a food pro­cessor or blender puree the strawberries.


Place the the eggs, egg yolks, sugar, straw­berry puree and lemon juice in a sauce­pan. Sim­mer on a gentle heat, stir­ring con­stantly, till the sugar has dis­solved – around 5 minutes.


Increase the heat to medium and gradu­ally add the but­ter, one cube at a time, con­tinue to stir until all the but­ter has been incorporated.


Reduce heat to low, and sim­mer for around 3–5 minutes or until the mix­ture is thick enough to coat the back of a wooden spoon.


Pour into ster­il­ized jars.


Ricotta Pan­cakes:


1 cup of ricotta

¾ cup flour

½ tsp of bak­ing powder

3 tbls of sugar

pinch of salt

¾ cup of milk

3 eggs, divided

1 tsp vanilla extract



Whisk together the flour, bak­ing powder, sugar, and salt in a bowl. Com­bine the ricotta, milk egg yolks, and vanilla in a sep­ar­ate bowl.


Beat the egg whites until stiff. Add t5he dry ingredi­ents to the ricotta and milk mix­ture, stir­ring gently until just com­bined. Whisk in a small amount of the egg whites to loosen the bat­ter, then gently fold in the remain­ing egg whites in 3–4 batches.


Heat a pan to a medium-high heat, and add about a tea­spoon of can­ola or veget­able oil to the pan. Use a ladle or a meas­ur­ing cup (I used 1/3 cup meas­ure) to pour the bat­ter into the pan. Cook pan­cakes for about 3 minutes on the one side, then flip and cook till pan­cake is cooked through and golden brown.


Spread the straw­berry and lemon curd between two pan­cakes, dust with icing sugar and serve imme­di­ately. Altern­at­ively, these pan­cakes also go down a treat with syrup, ice-cream or even plan-old-cinnamon-and-sugar.





  1. Inter­est­ing combo, straw­berry and lemon curd, and as you know I do love ricotta pan­cakes.


    Kristy Reply:

    I added the lemon because the straw­berry curd needed more oomph, and it actu­ally works.


    Comment by Sam on October 11, 2011 at 9:42 am

  2. A beau­ti­ful post!


    Comment by PinkPolkadot on October 12, 2011 at 1:00 pm

  3. Gor­geous styl­ing! Nigella makes a Ricotta cheese cake­let that I make a loose ver­sion of– yours are stunning!


    Kristy Reply:

    Thanks Ishay, a Ricotta cake­let sounds deli­cious, would love to try it.


    Comment by Ishay on October 16, 2011 at 3:48 pm