Ricotta pancakes from Breakfast, Lunch, Tea - The Many Little Meals of Rose Bakery by Rose Carrarini

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • MsMonsoon on August 07, 2021

    Fluffy pancakes if you beat your egg whites well. I probably wimped out a little too early on the egg whites as I was beating by hand. Next time will use an electric hand mixer. Used a 1/4 cup measuring cup to make small/med pancakes. There’s no sugar in the recipe so syrup or fruit is key. Love Trisha’s idea of making some savory.

  • TrishaCP on June 27, 2013

    I am late to the party about these, but they are my new favorite pancakes. I had them for brunch last Sunday with strawberries and maple syrup- delicious and so fluffy. (I used goat's milk ricotta from the farmer's market.) I had made the whole batch just for two of us, so Monday night, we had them as savory pancakes. I added fresh herbs to the batter (chives) and served them with sauteed mushrooms (and chervil). The batter held up well- the pancakes weren't quite as fluffy the next day as the first, but still tasted great.

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