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Ricotta Pancakes with Hot Smoked Salmon and Sour Cream
Deliciously light ricotta pancakes, topped with hot smoked salmon and sour cream. A great appetiser that you can prepare in advance. Perfect for the holidays
Claire | Sprinkles and Sprouts
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full fat ricotta cheese
(get my homemade recipe)
hot smoked salmon
Start by separating your eggs. Add the yolks to a mixing bowl and place the white into the bowl of your stand mixer (or a large bowl if doing it with a hand held).
Spoon the ricotta into the egg yolks and start to break it down with a fork. Add the milk and mix well until combined.
Add the flour, baking powder, salt and pepper and whisk until you have a smooth thick batter.
Whisk the egg whites until they start to form super soft peaks.
Fold the egg white mixture into the batter. Use a metal spoon to fold and turn the mixture until all the white is well incorporated.
Heat half the oil in a large frying pan and spoon in a tablespoons of batter, using the back of the spoon to flatten the mound and make each one a circular(ish) pancake.
Cook the pancakes over a medium/low heat for about 2 minute and then flip them over and cook for another minute.
Cook the pancakes in batches adding the remaining oil as needed.
If you want to serve these warm then keep them on covered plate in a low oven until you have cooked the whole batch.
Serve dolloped with sour cream, hot smoked salmon and if you want to push the boat out a touch of caviar (or my secret favourite seaweed alternative).
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Recipe from Claire at Sprinkles and Sprouts xx