For slow mornings that call for something a little more indulgent, these pancakes are all about comfort, ease, and savouring the weekend. Made with our beautifully fluffy Buffalo ricotta, they’re soft, airy, and impossibly simple. Stacked and served warm with fresh berries and Buffalo ricotta, add a generous drizzle of maple syrup for a sweet touch. The kind of breakfast that invites you to slow down, and stay a little longer in bed.
.jpg)
To serve:
Place Buffalo ricotta, milk and egg yolks in a bowl and mix to combine. Sift the flour, baking powder and a pinch of salt into a separate bowl. Add ricotta mixture and whisk until just combined.
Place egg whites in a clean dry bowl and whisk to stiff peaks. In 2 batches, fold egg whites through ricotta mixture using a large metal spoon.
Lightly grease a large non-stick frypan with a small portion of butter. Working in batches (don’t cook more than 2-3 pancakes in the pan at one time) add 1/4 cup batter to the pan.
Cook over medium-low heat for 2-3 minutes on each side, until golden. Transfer to a plate and keep warm. Repeat the process until you have 16 pancakes total.
To assemble, stack pancakes on top of each other, layering with sliced berries and Buffalo ricotta as you go. Serve topped with maple syrup drizzled over.
.jpg)
