Breakfast Ricotta Pancakes

Stirring ricotta into the batter is what gives these pancakes their signature texture, moist, tender, and almost custardy in the middle, richer than your standard flapjack. They lean Italian, a little like a cross between a pancake and a cheesecake.

The batter could not be simpler: whisk the ricotta with sugar and egg, then beat in milk and self-rising flour, which brings its own leavening for lift. Because the batter is soft and wet from all that cheese, gentle handling is the key to success.

Cook them low and patient over medium heat, about 2 minutes a side, and resist the urge to flip early. These need time to set on the bottom and around the edges before you turn them, or they’ll tear. Wipe the pan with a paper towel and re-butter it between batches so each pancake browns evenly instead of cooking in scorched butter. Finish with fresh berries, a drizzle of syrup, or a spoon of cream.

Kitchen Tips

• Wait until the edges look set and the bottoms are golden before flipping; ricotta batter is delicate and tears if rushed.
• Wipe the pan and add fresh butter between batches so the pancakes brown evenly rather than cooking in burnt residue.
• If the batter seems too loose to hold its shape, whisk in an extra spoonful or two of flour.

Variations

• Fold lemon zest or a splash of vanilla into the batter for more flavor.
• Stir in blueberries or chocolate chips just before cooking.
• Use whole-milk ricotta for an even richer, more tender pancake.