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Ricotta pancakes!

ingredients

servings

4

Ricotta cheese

250 oz

Eggs

1 unit

Grated Grana Padano

40 oz

Type 00 wheat flour

30 oz

Salt

to taste

Pepper

to taste

Rocket salad

to taste

Cherry tomatoes

10 unit

Fresh mint

4 leafs

starters from Italy

Ricotta pancakes!

Ricotta pancakes!

vegetarian with gluten with eggs with lactose high in calcium

ready in

20 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Ricotta pancakes!

Small chests golden and crispy outside, soft and creamy inside!

Ricotta pancakes! step 1

step 1

If you like the packaged ricotta, drain it well before using it; if instead you used the loose one, add the flour only if necessary, as that tends to be drier.

Ricotta pancakes! step 2

step 2

We gather the ricotta and the aromas in the bowl, with the whole egg. We begin to work with the whisk until you get a smooth mixture, it will take a few seconds.

Ricotta pancakes! step 3

step 3

Add the cheese and some of the flour, as I always say, it is better to add it little by little so as to check the consistency of the dough. We still work with the whisk, checking that there are no lumps.

Ricotta pancakes! step 4

step 4

To the knife we ​​chop some basil leaves and add it to the mixture, incorporating with the spatula. Let's heat a little oil in the pan. It will not be an immersion fry.

Ricotta pancakes! step 5

step 5

Let's brown on one side before turning gently (I usually use two forks, make small because they are very soft and delicate). Once cooked let it drain on the absorbent paper and serve with the salad!

Ricotta pancakes! step 6

step 6

For the salad, wash the tomatoes and cut them in half. Mince the knife with mint and season the tomatoes with salt, oil and chopped. We join the rocket and use the salad as a bed for our pancakes!

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