Ricotta Stuffed Pancakes Recipe
Make Ricotta Stuffed Pancakes Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Ricotta Filling
Pancake Batter
To Cook & Serve
Method
Ricotta Filling
Make the filling
In a medium bowl, combine 1 cup whole-milk ricotta and 2 oz softened cream cheese. Whisk or beat with a fork until smooth and no lumps remain.
Add 2 tablespoons granulated sugar, 1 teaspoon vanilla extract, 1 teaspoon lemon zest, 1 large egg yolk, and a pinch of salt. Mix until fully incorporated and the mixture is creamy. Cover and refrigerate while you make the batter to let flavors meld (at least 10 minutes).
Pancake Batter
Prepare dry ingredients
In a large bowl, whisk together 1 cup all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 tablespoon granulated sugar, and a pinch of salt until evenly combined.
Combine wet ingredients
In a separate bowl, whisk 1 large egg with 3 tablespoons buttermilk, 3 tablespoons milk, 1 tablespoon melted unsalted butter (cooled slightly), and 1 teaspoon vanilla extract until smooth.
Pour the wet mixture into the dry ingredients and stir gently until just combined. The batter should be slightly thick but pourable; small lumps are fine. If too thick, add up to 1 tablespoon milk to reach desired consistency. Do not overmix.
Cook & Assemble
Heat pan
Heat a nonstick skillet or griddle over medium-low to medium heat. Brush with a little unsalted butter or oil so the surface is lightly greased.
Spoon batter and filling
For each pancake, spoon about 2 tablespoons of batter onto the hot griddle to form a small round (about 3-inch). Immediately place about 1 heaping tablespoon of the chilled ricotta filling in the center of the batter. Top the filling with another 1 tablespoon batter, carefully covering it so the filling is enclosed. Repeat to cook 8–10 ricotta-stuffed pancakes (makes about 8–10 small pancakes).
Cook pancakes
Cook until bubbles appear on the surface and the edges set, about 2–3 minutes. Gently flip using a thin spatula and cook the second side another 1–2 minutes until golden and cooked through. Adjust heat as needed to prevent over-browning while allowing interior to heat fully.
Keep warm
Transfer cooked pancakes to a baking sheet and keep in a 200°F (95°C) oven while you finish the rest to maintain warmth and crisp the edges slightly.