Banana Ricotta Cheese Pancakes

Ricotta-Banana-Pancakes

Ricotta-Banana-Pancakes

I’ve tried making different kind of pancakes, but by far my favorite version is with Ricotta Cheese.  These pancakes are so soft and tender, that they literally melt in your mouth.  They also don’t dry out in a day or two, so you can cook a batch and store it for few days for your family to enjoy.   They are also very versatile you can pretty much add any other fruit to it and make it your own.  I have done them with cherries, blueberries, walnuts (mixed with honey), dried fruit…you name it…I tried it! This version made with fresh bananas tends to be kids favorite and they love helping out making them.   But what makes Ricotta Cheese special and how it is really made?

“Ricotta is a type of whey cheese, developed in Italy but manufactured and sold all over the world. It is a very flexible and delicious dairy product, starring in lasagna, cannoli, and many other delicious dishes that require the use of a soft, mild cheese product. The name actually means “to cook again” in Italian, a reference to the way in which ricotta is manufactured. The cheese is also highly nutritious eaten plain, although somewhat bland in flavor.

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The whey drained from cheese while it is being made is recycled to make ricotta. Most cheese making involves curdling milk, draining the whey, and scooping the curds into forms. The whey is usually discarded, although sometimes it is retained for animal fodder or starting other cheeses. When making ricotta, this whey is heated again, to bring the proteins in the whey to the surface. As the whey is heated, vinegar or another type of acid is added to promote separation, and the temperature is further raised until the lactalbumin, or proteins, rise to the surface. These proteins are drained in very fine cheesecloth for two days and then the cheese brought to market.

Ricotta is usually a fresh cheese, although some versions such as ricotta salata are molded and aged, and form a unique part of Italian cuisine although they are rarely seen in the United States. The cheese should be eaten quickly, and kept under refrigeration until then. It can also be frozen for future use, and will last frozen for approximately six months. Many recipes call for the cheese, which lends an excellent texture and flavor to a wide variety of dishes.

In general, ricotta is made from cows milk whey, although sheep and goat are used as well. If sheep or goat whey is used, it is clearly labeled to indicate this. In many parts of the world where demand for ricotta is high, it can be made directly from milk although it will tend to be more dry and less creamy. When making it from milk, the milk must be heated before acid is added and the proteins will rise to the surface, just as they do when making traditional ricotta. The mixture can be strained through cheesecloth and allowed to sit for several days.

 Ricotta has become very popular and is usually a relatively low fat product, making it ideal for dieters. Some dairies also sell it in a fat free form, although the difference in fat content may not be that significant and the flavor of the normal variety may be preferable.”
Source: What is Ricotta?  Retrieved November 5, 2013.
                Ricotta Making.  Photo Retrieved November 5, 2013
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 Ingredients:

1 cup of Ricotta Cheese
2 Eggs 
1/2 Teaspoon of Baking Powder
3 Teaspoons of Sugar (can substitute with brown sugar)
Dash of Salt
4 Table Spoons of Flour
3 Table Spoons of Vegetable Oil (1 for the mix, the other two to moisten the pan)
1 Ripe Banana
 

Pancake-Ingredients

 How to make Banana Ricotta Pancakes:

1.  Cut and then mash up your banana in a bowl with a fork.

Mashed-Up-Banana

2.  Add 1 cup of Ricotta Cheese.

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3.  Then add 4 table spoons of flour and 1/2  teaspoon of baking powder.

Pancakes-Mix

4.  Crack two eggs in your mixture, add 3 teaspoons of brown sugar (or regular sugar) and dash of salt.

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5.  Mix everything up, I prefer to use the electric mixer to do the job well and then add 1 table spoons of Vegetable Oil.  Your pancake mix is now ready.

Pancake-Mix-Ready

Girls

6.  You can use a large table spoon to add your pancakes mix to a preheated and slightly oiled pan.  My favorite brand for the flat pancake pan is by Calphalon, it’s non stick and distributes the heat evenly…you can click here for more info, it’s also has been added to our shop for your convenience.

Pancakes-on-the-Pan

7.  Once the first batch is done, make sure you stand by because they cook very fast each side is pretty much under a minute.   When you see the edges firm up, you can flip them on the other side.

Pancakes-Cooking

8.  As you can see from the photo below, they come out quite thin, but so delicious!  The key for getting them perfect is make them quite small so they cook evenly and are easy to flip.

Pancakes-Thin

Pancakes-Ready

Your pancakes are now ready.   You can serve them with fresh fruit, syrup, jam or any other toppings of your choice.  I hope you enjoy this recipe, let me know what you think.

Sasha-eating-pancakes

Love,

Natalie

Ricotta Cheese Pancakes

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Ricotta Cheese Pancakes are the best fluffy, soft and moist pancakes that I have ever tasted! I’ve tried most, if not all available recipes out there for making different kinds of pancakes.  I made them from the box, from buttermilk, from milk, from tvorog…but this recipe is still our family’s favorite.  I make these at least once a week which also lasts us for few days.

These pancakes are so versatile that they can be served with anything and everything.  The version above is served with fresh mango, on the side with pineapple curd and mango sauce, surrounded by chocolate raspberry sauce.  I’ve also served them with fresh raspberries, maple syrup and melted chocolate and topped with confectioners sugar.  If you have never tried out these pancakes definitely give them a try.

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Ingredients:

1 cup of ricotta cheese
2 Eggs (I prefer brown organic eggs that are cage free)
1 Teaspoon of Baking Soda
4 Teaspoons of Sugar
4 Table Spoons of Flour
3 Table Spoons of Vegetable Oil (1 for the mix, the other two to moisten the pan)
 
 

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How to make Ricotta Cheese Pancakes:

1.  Break your eggs in the bowl and wisk it well until egg yolk and egg whites are well blended.  I used the wisk with the round balls on button of it, which also helps well with blending limps, especially when it’s done manually.  You can use your electrical mixer through ever step of this too!

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2.  Then add your ricotta cheese, sugar and  baking soda.  Continue mixing until well blended.

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3.  Then sift in your flour slowly while you continue to mixing it.  Like I said before, you can perfectly use your electric mixer to do the job well for you.

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4.   Go ahead now and add between half to one table spoon of vegetable oil to your mix. This will help your pancakes to be more moist, require less or no oil for making them and prevent from sticking to the pan.

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5.  Now use your large table spoon to add your pancakes mix to your preheated and slightly oiled pan.  My favorite brand for the flat pancake pan is by Calphalon, it’s non stick and distributes the heat evenly…you can click here for more info, it’s also has been added to our shop for your convenience.

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6.  This pan should fit about 9 small size pancakes.

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7.   These pancakes cook really fast, so don’t leave your kitchen.  You will need less then a minute on each side.  You know they are ready to be turned once the sides firm up a little bit.

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8.  This is how they look turned over.  As you can also see that they will start to rise a little and get fluffier, but unfortinatley will flatten out again when cooled.   Now you are all done!  Transfer your pancakes from the pan to the plate, add some fresh fruit, syrup or sauce and enjoy!

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Ricotta Cheese Pancakes
 
Prep time
Cook time
Total time
 
Ricotta Cheese Pancakes served with fresh Mango, Pineapple Curd and Mango Sauce surrounded by Chocolate Raspberry Sauce.
Author:
Recipe type: Pancakes, Breakfast
Serves: 4
Ingredients
  • 1 cup of ricotta cheese
  • 2 Eggs (I prefer brown organic eggs that are cage free)
  • 1 Teaspoon of Baking Soda
  • 4 Teaspoons of Sugar
  • 4 Table Spoons of Flour
  • 3 Table Spoons of Vegetable Oil (1 for the mix, the other two to moisten the pan)
Instructions
  1. Break your eggs in the bowl and wisk it well until egg yolk and egg whites are mixed.
  2. Then add your ricotta cheese, sugar and baking soda. Continue mixing until well blended.
  3. Then sift in your flour slowly while mixing it. Can do it by hand or with your electric mixer.
  4. Now add ½ to 1 table spoon of vegetable oil to your mix. This will help your pancakes to be more moist, require less or no oil for making them and prevent from sticking to the pan.
  5. Use your large table spoon to add your pancakes mix to your preheated and slightly oiled pan.
  6. These pancakes cook really fast, so don’t leave your kitchen. You will need less then a minute on each side. You know they are ready to be turned once the sides firm up a little bit.
  7. Once done, you can serve them with fresh fruit, maple syrup, and or any other sauces of your choice.

 

 

 

Copyright © 2013 Flavor Shades