Ricotta & Almond Pancakes are fresh and light. A double helping of almonds in the batter gives them a grown up sweetness that’s hard to resist. They are perfect with any fresh fruit but especially figs.
American pancakes are a nostalgia thing for me. They take me back to my student days when I spent some extended time at the University of South Florida. The food in the campus cafeteria was generally not that great but weekend breakfasts, okay brunch, rocked. Out came the waffle makers, ready for you to pour the batter in yourself and wait impatiently for it to cook. Better still, head over to the counter and get your pancakes cooked to order. Those were tricky decisions, times were hard.
It’s a long time since those days, but my love for all things related to the great American Breakfast remains. Give me a pile of thick, fluffy pancakes and my own personal jug of maple syrup (hands off) and I’m one happy person. Fresh fruit is a bonus.
These Ricotta & Almond Pancakes are my version. The ricotta keeps them fresh & light and a double helping of almonds in the batter (ground almonds and almond extract) gives them a certain grown up sweetness I cannot resist. I love these Ricotta & Almond Pancakes with fresh figs and a big helping of spiced orange syrup, but raspberries would be divine as well.
My one regret of those student days? I listened to fellow students and did not try grits. What a mistake to make. Now I’m left wondering…
Ricotta & Almond Pancakes
For the Pancakes
- 250 g/ 1 cup Ricotta cheese
- 3 Eggs (yolks & whites separated)
- 1 tsp Almond extract
- 125 ml/ 1/2 cup Whole milk, (full fat)
- 25 g/ 1/4 cup Ground almonds
- 75 g/ 2/3 cup Plain, all purpose flour
- 1 tsp Baking powder
- 2 tbsp Caster sugar
- Pinch of salt
- 4-6 figs, thinly sliced
- 1 tbsp flaked almonds
- Spiced orange syrup, or maple syrup
- 1 tbsp icing sugar
- Put the ricotta, egg yolks, almond extract and milk into a medium bowl and beat until well combined
- Mix the baking powder with the flour. Add to the ricotta batter along with the ground almonds, caster sugar and salt. Stir with a metal spoon until a smooth batter is obtained
- In a separate bowl, whisk the egg whites until they just hold a peak. Gently fold these whites into the batter with a large metal spoon
- Heat a large frying pan over a medium heat. Add a knob of butter and allow to melt. Spoon in tablespoons of batter, spacing well apart. Let cook for around 2 minutes until bubbles appear on top of the pancakes. Carefully flip the pancakes over and cook for a further 1-2 minutes
- Keep warm in a preheated oven until all of the pancakes have been cooked
- Divide the pancakes between 4 plates. Top with the figs and flaked almonds, pour over a generous slug of syrup and lightly dredge with icing sugar. Serve immediately.