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Ricotta Pancakes With Mulled Strawberries

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“Hot fluffy pancakes are what we normally associate with an American holiday. Well here's a recipe that you can make at home, looks great and tastes sublime.”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Begin with the mulled strawberries.
  2. Hull the strawberries in a bowl and set aside.
  3. Place the orange juice, sugar star anise and caraway seeds in a small pan.
  4. Bring to the boil and simmer for 5 minutes, then pour over the strawberries and allow to cool.
  5. Chill for at least an hour and up to 8 hours.
  6. Place the ricotta, milk and egg yolks in a large bowl and beat well together to combine.
  7. Sift over the flour, baking powder and salt and stir to make a smooth batter.
  8. Using an electric whisk, beat the egg whites until stiff.
  9. Carefully fold into the batter.
  10. Heat a little of the oil in a large pan, non stick fry pan and dropped heaped Tablespoons of the mixture into the pan.
  11. Cook in batches for 1 minute on each side until puffed and golden.
  12. Repeat to make 12 Pancakes.
  13. Divide between 4 plates and spoon over the mulled strawberries.

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