Buttermilk and ricotta flatcakes
Fluffy and delicious buttermilk and ricotta flatcakes make the perfect breakfast or brunch treat. Made with all-purpose flour, baking powder, sugar, eggs, creamy buttermilk, and rich ricotta cheese, these easy-to-make flatcakes offer a delightful combination of tangy and sweet flavors. Enjoy them topped with your favorite fruits, syrups, or even a dollop of whipped cream for an indulgent morning meal.
- 02 May 2024
- Cook time 15 min
- Prep time 15 min
- 4 Servings
- 6 Ingredients
Buttermilk and ricotta flatcakes are a delightful twist on traditional pancakes. They are fluffy, creamy, and incredibly delicious with a subtle tang from the buttermilk and a rich creaminess from the ricotta cheese. Whether you're preparing breakfast for the family or a special brunch treat, these flatcakes are sure to impress and satisfy.
Ingredients:
Instructions:
- In a large mixing bowl, combine 1.5 cups of all-purpose white wheat flour, 1 teaspoon of baking powder, and 2 tablespoons of sugar. Stir until well mixed.
- In a separate medium mixing bowl, whisk together 2 large eggs, 1 cup of buttermilk, and 1/2 cup of ricotta cheese until the mixture is smooth and well combined.
- Pour the wet ingredients into the bowl of dry ingredients. Stir gently until just combined. Be careful not to overmix the batter; some lumps are okay.
- Preheat a non-stick griddle or a large skillet over medium heat. Lightly grease the surface with a small amount of butter or cooking oil.
- Once the griddle is hot, pour about 1/4 cup of batter onto the griddle for each flatcake. You can adjust the amount based on how large or small you want your flatcakes.
- Cook the flatcakes until bubbles start to form on the surface and the edges begin to look set, about 2-3 minutes. Flip the flatcakes and cook for an additional 1-2 minutes or until they are golden brown and cooked through.
- Remove the flatcakes from the griddle and serve immediately. They are delicious on their own or topped with your favorite toppings like fresh fruit, syrup, honey, or a dollop of yogurt.
Tips:
- Don't overmix the batter.: Overmixing can result in tough and dense flatcakes. Stir the ingredients just until they are combined for a light and fluffy texture.
- Use room temperature ingredients.: Allowing the eggs, buttermilk, and ricotta to come to room temperature helps them blend more easily, resulting in a smoother batter and more evenly cooked flatcakes.
- Preheat your griddle or pan properly.: Ensure your cooking surface is hot enough before adding the batter. A medium-high heat is usually sufficient. This helps achieve a beautiful golden-brown color and prevents the flatcakes from sticking.
- Test a small flatcake first.: Cooking a small test flatcake allows you to check the temperature of your cooking surface and adjust as needed to ensure the flatcakes cook evenly and thoroughly.
- Customize with add-ins.: Feel free to add fresh fruits, chocolate chips, or nuts to the batter for an extra burst of flavor and texture.
These buttermilk and ricotta flatcakes are a perfect way to elevate your usual breakfast routine with their unique texture and delightful flavor. Enjoy them warm with your favorite toppings, such as fresh berries, a drizzle of maple syrup, or a dusting of powdered sugar. Every bite will melt in your mouth, making them an irresistible morning treat.
| Nutrition Facts | |
|---|---|
| Serving Size | 170 grams |
| Energy | |
| Calories 280kcal | 11% |
| Protein | |
| Protein 12g | 8% |
| Carbohydrates | |
| Carbohydrates 44g | 13% |
| Fiber 1.41g | 4% |
| Sugar 8g | 8% |
| Fat | |
| Fat 6g | 7% |
| Saturated 2.29g | 8% |
| Cholesterol 110mg | - |
| Vitamins | |
| Vitamin A 72ug | 8% |
| Choline 90mg | 17% |
| Vitamin B1 0.16mg | 14% |
| Vitamin B2 0.16mg | 12% |
| Vitamin B3 0.77mg | 5% |
| Vitamin B6 0.06mg | 4% |
| Vitamin B9 33ug | 8% |
| Vitamin B12 0.34ug | 14% |
| Vitamin C 0.00mg | 0% |
| Vitamin E 0.31mg | 2% |
| Vitamin K 0.42ug | 0% |
| Minerals | |
| Calcium, Ca 170mg | 13% |
| Copper, Cu 0.11mg | 0% |
| Iron, Fe 1.24mg | 11% |
| Magnesium, Mg 24mg | 6% |
| Phosphorus, P 190mg | 15% |
| Potassium, K 140mg | 4% |
| Selenium, Se 22ug | 40% |
| Sodium, Na 190mg | 13% |
| Zinc, Zn 1.24mg | 11% |
| Water | |
| Water 45g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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