Wednesday, September 4, 2013

Soft and Fluffy Ricotta Cheese Pancakes (Eggless)

1/3 Cup All Purpose Flour (Maida),
1/4 Cup Ricotta Cheese
1/4 Cup + 2 Tablespoon Milk,
1/2 Teaspoon Baking Powder
1/4 Teaspoon Salt
1 Tablespoon Sugar
3 Teaspoon Butter

Add the cheese, flour, baking powder, salt, and sugar in a bowl. Mix well. Now add 1/4 Cup milk and mix. The batter should be thick but pourable. If the batter is too thick, add 1-2 Tablespoon milk as required. Mix again.

Heat a cast iron or non stick skillet. Drop a teaspoon of butter in the center. Now pour a ladle full of the batter in the center. The batter will automatically spread out. Cook on medium low heat or for a minute or until the underside is golden brown. Flip, and cook again.

Serve hot with butter and your choice of pancake syrup. I personally like agave syrup better.

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