Crema Kitchen – Ricotta Pancakes

There’s no better way to start the day than with a plate of fluffy light ricotta pancakes and a coffee. This simple recipe can be made in advance and stored in an airtight contain in the fridge for up to 2 days.  Great also for an afternoon snack or for a desert.

We also asked Ian Callaghan from Bar9 Specialty Coffee in Adelaide to pair this dish with his choice of coffee. His recommendations are below the recipe.




250g ricotta
2 tablespoons caster sugar
1 egg
1 cup milk
1 cup self-raising flour
20g butter, melted
½ teaspoon vanilla essence


Whisk the ricotta, sugar, vanilla and egg together in a bowl. Stir in the milk, then the flour, until all ingredients are combined. Pour batter into a jug.
Brush a non-stick frying pan with some melted butter over a medium heat. Pour in the batter (to preferred pancake size). Cook until bubbles appear on surface, 1- 2 minutes (depending on size of pancakes). Flip over the pancake using a spatula and continue to cook until golden.
Keep pancakes warm by tenting with foil on a large heated plate while you make up the rest of the pancakes. Wipe the pan with a paper towel between each pancake as you go.

Serve warm with the topping of your choice.
Topping Suggestions:

  • Lightly drizzle with chocolate sauce and a dusting of chocolate shavings
  • Vanilla Ice-cream / Mascarpone cream cheese
  • lemon & caster sugar

We asked Ian Callaghan from Bar9 Specialty Coffee in Adelaide to pair this dish with his choice of coffee, here are his recommendations:-

“A good food pairing should deeply compliment the food and the beverage, a great food pairing should contrast and highlight different flavours which in turn, make both the food, and the drink taste supremely better than if they were both consumed independently. My pairings for this dish are:
Topped with mascarpone and cocao; a thick ristretto of a decent pulped natural Brazilian coffee, or perhaps an outstanding quality Bolivian.  My perfect choice would be a yellow bourbon Brazil Fazenda Cachoeira da Grama, which will give a stark, chocolaty texture to compliment the pancakes while really highlighting the freshness of the mascarpone.
Topped with lemon and sugar; here I’d avoid the temptation to go with a big, zesty Kenyan or something with a bright, citrusy flavour profile. You want something that will compliment the lemon acidity without toning it down or worse, taking it higher.  I’d suggest something like a slightly cool pour over brew of the Peru Café Verde Cusco.  It’s sweet enough with zesty orange overtones, and its floral fragrance will really take your lemon sugar pancake to a whole new level”.

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