Ricotta pancakes

Ricotta pancakes 1

Ingredients for about 30 ricotta pancakes

  • Ricotta cheese 320 g
  • Flour 00 215 g
  • Whole cane sugar 100 g
  • Baking powder 10 g
  • Lemon zest 1 to grate

For frying

  • Peanut oil 1 l

To sprinkle

  • Sugar q.b.


Ricotta pancakes, step 1

To make the ricotta pancakes pour the ricotta (1) and brown sugar into a bowl (2), then work with a marina. Add the grated lemon zest (3).

Cottage cheese pancakes, step 2

Add the flour (4) and baking powder (5) and stir again, then knead with your hands to obtain a compact and homogeneous mixture (6).

Cottage cheese pancakes, step 3

Take small portions of dough of about 20 g each and round them between the palms of your hands to form balls (7); with these doses, you will get about 30-32 pieces. Place the balls on a tray lined with parchment paper and in the meantime heat the seed oil to a temperature of 160 °. Fry a few pieces at a time to prevent the oil temperature from dropping (8). Drain the pancakes when they are beautifully golden, it will take about 4-5 minutes (9).

Ricotta pancakes, step 4

Gradually transfer the pancakes to absorbent paper (10), then pass them still hot in granulated sugar (11). Your ricotta pancakes are ready to be enjoyed (12)!


pardulas: bánh điển hình, món tráng miệng của sardinia với chanh và phô mai ricotta - ricotta cakes hình ảnh sẵn có, bức ảnh & hình ảnh trả phí bản quyền một lần

It is advisable to consume freshly made cottage cheese pancakes. Alternatively, you can store them in the refrigerator for a day.

If you prefer to prepare the balls a few hours in advance you can store them in the refrigerator and fry them before serving.


You can flavor the dough of ricotta pancakes with a pinch of cinnamon or coconut rapé.

Use ricotta with a dry consistency: if it is too watery, drain it in a colander before adding it.

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