Ricotta and Apricot Fluffy Pancake

fluffy Pancake with ricotta and apricot

What’s better than a pancake? A fluffy pancake?! How about a healthy fluffy pancake!! This pancake is kind of similar to a dutch baby but we still call it a pancake here in Scotland. So whatever it is, it’s super YUMMY.

This is a super easy fluffy pancake recipe. In short, you add all of the batter ingredients to one bowl, whisk egg whites in another and then add those fluffy egg whites to your batter mix and bake!

Equipment-wise, you will need an ovenproof pan or skillet – I used my dutch oven. A non-stick spatula would be handy too. The first time I made this I had a really cheap spatula that broke and the head kept falling off into the batter… so do yourself a favour and invest in an all in one silicone number!

What makes this a “healthy” fluffy pancake?

I always see pancakes as a healthy breakfast option. We put honey or agave and fruit on ours which is a great alternative to sugary spreads that I’ve never been a huge fan of. The pretty fruit makes it feel special and always puts smile on my face! Happy = healthy right?!

The batter is made with ricotta cheese. I LOVE cheese for breakfast – life doesn’t get much better. Ricotta is a fantastic healthy option compared to a lot of other cheeses floating about in the cheese-verse. Basically, it contains less salt and fat (around 10% fat). It’s super creamy too and reminds me of dessert.

What else can I use ricotta cheese for?

Put a dollop on your salads, replace with mozzarella when topping a pizza or use in cheesecakes!

What if I don’t like or can’t get apricots?

Use any fruit that is in season. For example plums, peaches and nectarines work really well. Preserved or canned fruit is a good option too. You could also forgo the fruit and just drizzle with honey or even a chocolate spread but it wouldn’t be the healthiest fluffy pancake then!

I garnish the pancakes with chopped up pistachio. If you don’t like pistachio or have it hand you can skip this or use mint, walnuts, cashews, dried fruits, anything you have at hand.

Easy fluffy pancakes with ricotta and apricot finished

What is the secret to fluffy pancakes?

What makes pancakes fluffy is separating the eggs. The egg yolks get mixed in with the other wet ingredients and you whisk the egg whites in a very clean bowl until they are full of air and bounce. You will know when your egg whites are ready as they will be able to hold a “stiff peak”.

When the egg whites are ready, carefully fold them into your batter keeping as much air in the mix as possibly. I always fold mine until they are almost combined so I don’t lose a lot of fluffiness. The ingredients will come together a bit more in the baking process so don’t worry!

You can beat the whites separately in many recipes to create the fluffiness effect, like in chocolate mouse or omelette!

What is a stiff peak?

A stiff peak simply means that the white egg mixture will stand up firmly to form a tiny peak when you hold the whisk upright.

I always beat my eggs until the stiff peaks form and the tip is slightly lopsided – think of Doctor Seuss mountains!

example of a stiff peak
A “stiff peak”

Do you like this recipe?

If you make my easy fluffy pancake recipe let me know how it goes! Rate the recipe and leave a comment below with any questions you might have! And for more inspiration, explore other healthy breakfast recipes on my site.

Apricot and Ricotta Fluffy Pancake

Apricot and Ricotta Fluffy Pancake

An easy and healthy fluffy pancake recipe made with ricotta batter and topped with apricots.

5 from 1 vote
Servings

2-3

servings
Prep time

10

minutes
Baking time

20

minutes
Total time

30

minutes

Ingredients

  • 125 grams ricotta

  • 100 ml semi skimmed milk

  • 2 large eggs, separated

  • 1 tsp grated lemon zest

  • 50 grams caster sugar

  • pinch of sea salt

  • 60 grams plain white flour

  • 1/2 tsp baking powder

  • 15 grams unsalted butter

  • 2-3 small apricots (any other stone fruit would be tasty too, peaches, nectarines, plum)

  • small handful of pistachios

  • honey for serving

Directions

  • Preheat oven to 160°C Fan / 180°C Conventional / Gas mark 4.
  • In a large bowl mix together ricotta cheese and milk. Add egg yolks, lemon zest, sugar and sea salt to the bowl and mix until well combined. Sift in the flour and baking powder, fold in gently then set aside while you move onto the next step.
  • In a second mixing bowl add the egg whites and use a clean whisk to bear them until they thicken up and form “stiff peaks”. You can test for stiff peaks by dipping your whisk into the mix then holding it upright. If the egg whites are ready a small white peak will stand upright on the whisk.
  • Grab another mixing bowl and add the egg whites. Using a clean whisk, beat the egg whites until they form into stiff peaks.
  • Fold the egg whites into the ricotta batter, taking extra care to keep the batter as light and fluffy as possible.
  • Set a medium non-stick ovenproof pan on a medium heat and add the butter. Wait for the butter to melt and begins bubbling slightly, then ladle in the ricotta batter. Place the pan in the preheated oven for 20-25 minutes until it has risen and the edges are lovely and golden.
  • While the pancake is cooking, cut the apricots into wedges and fry them in a tablespoon or so of water, until softened. This should only take a couple of minutes.
  • When the pancake is ready, slide it carefully onto a chopping board or plate. Cover with apricots, sprinkle with pistachio and drizzle with honey!

Nutritional Information

The nutritional information shown is an estimate provided by an online nutrition calculator. This is not medical or nutritional advice and intended for information purposes only.

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