Ricotta Pancakes or Chenna pancakes are one of the most fluffiest of pancakes. If you love pancakes then Ricotta pancakes, Chenna pancakes are a must try as adding cheese makes the pancakes so much more fluffier.
Ricotta is nothing but Chenna, variety of Indian cottage cheese that we use in a lot of our desserts like Rosagulla, Champakali.
With all of us locked down, sleeping late, waking up at our own time, breakfast schedule has gotten a little messed up. Also breakfast is one meal that I don’t enjoy making. My mind just doesn’t work! Most of the time we end up having a glass of smoothie and have brunch directly. So weekends are the only days when we all sit together and have a proper breakfast and pancakes are always a weekend breakfast for us.
Whenever we make pancakes, my son loves having it in the bed. He loves the whole concept of breakfast in bed :). So today it was Ricotta Pancakes served with bananas, frozen blueberries and some freshly made strawberry jam.
*Chenna : Chenna is a softer variety of paneer. While making paneer, we usually squeeze out all the water and keep it pressed to remove any excess water. While making Chenna we let the moisture stay. This makes Chenna softer. Check out how to make Paneer at home.
Ingredients
1 1/4 cups – all purpose flour
1 tsp – baking soda
1 tsp – baking powder
1/2 tsp – salt
2 Tbsp – granulated sugar
1 cup – ricotta cheese/ chenna
1/2 cup – milk (whole milk preferably)
2 eggs – separated
1/2 tsp – vanilla extract
Butter, for frying
Berries, jams , syrups, butter, whipped cream, chocolate sauce – according to your choice for serving.
Method
Whisk together the flour, baking soda, baking powder, salt and sugar well in a bowl using a fork.
In another bowl, whisk the Chenna or ricotta till it is smooth. Add milk and 2 egg yolks and mix until smooth.
In another bowl, quickly whisk the egg whites till they form soft peaks.
Add the ricotta mixture to the flour mixture and stir gently until mostly combined, don’t worry if there are smaller lumps.
Gently fold in the egg whites. Allow the mixture to sit for 15 mins.
Heat a pan over medium heat.
Brush the pan generously with butter.
Gently drop a ladle full of batter onto the hot pan. Cover and cook until bubbles appear on the surface.
Flip and cook till they turn slightly golden. Repeat with remaining batter.
Serve it warm with toppings of your choice.
- 1¼ cups - all purpose flour
- 1 tsp - baking soda
- 1 tsp - baking powder
- ½ tsp - salt
- 2 Tbsp - granulated sugar
- 1 cup - ricotta cheese/ chenna
- ½ cup - milk (whole milk preferably)
- 2 eggs - separated
- ½ tsp - vanilla extract
- Butter, for frying
- Berries, jams , syrups, butter, whipped cream, chocolate sauce - according to your choice for serving.
- Whisk together the flour, baking soda, baking powder, salt and sugar well in a bowl using a fork.
- In another bowl, whisk the Chenna or ricotta till it is smooth. Add milk and 2 egg yolks and mix until smooth.
- In another bowl, quickly whisk the egg whites till they form soft peaks.
- Add the ricotta mixture to the flour mixture and stir gently until mostly combined, don't worry if there are smaller lumps.
- Gently fold in the egg whites. Allow the mixture to sit for 15 mins.
- Heat a pan over medium heat.
- Brush the pan generously with butter.
- Gently drop a ladle full of batter onto the hot pan. Cover and cook until bubbles appear on the surface.
- Flip and cook till they turn slightly golden. Repeat with remaining batter.
- Serve it warm with toppings of your choice.
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