Pancakes à la ricotta

Pancakes à la ricotta

Un jour de mars 2017, Laure-Anne a gardé précieusement son addition de chez Biglove Caffé ; la liste des ingrédients pour faire une pâte à pancakes à base de ricotta.
Ils sont à manger nature-peinture comme nous, mais les fruits rouges arrivant, vous pouvez imaginer les napper de mascarpone avec quelques fraises ou cerises. Et surtout, comme conclue la recette sur cette addition mémorable, kiffez !
Temps de préparation : 15 minutes
Temps de cuisson : 30 minutes
repos : 2 heures
Portions : 6 gros pancakes


  • 200 g de farine
  • 60 g de sucre roux
  • 1 c à s de bicarbonate de soude
  • 200 g de ricotta
  • 250 ml lait
  • 2 oeufs
  • 2 pincées de sel


  • Mélanger la farine, le sucre, le sel et le bicarbonate.
  • Ajouter les oeufs, le lait progressivement pour éviter les grumeaux puis la ricotta.
  • Laisser reposer 2 heures au frigo ou une nuit entière – la pâte se conserve facilement 1 ou 2 jours.
  • Pour la cuisson, lancer à feu vif votre poêle durant quelques minutes puis la laisser ensuite à feu doux. Lorsque le dessus de votre pâte fait des bulles et semble cuit, retourner pour 1 ou 2 min.

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