These Ukrainian ricotta pancakes are honestly to die for! They like are fluffy, golden brown pieces of heaven and you need them in your life!
Pancakes are one of the biggest blessings that God has given to us on this Earth. Well… ok that may be a bit dramatic but can you blame me? They’re fluffy, golden brown goodness. I couldn’t ask for more in breakfast.
In my mind, nothing says American breakfast like a stack of pancakes drizzled with maple syrup with some sausage and a sunny side up egg on the side.
In my half Ukrainian, half Texan family, we enjoy the classic American style pancakes, but also LOVE our Ukrainian ricotta pancake recipe.
Since the first time that my mother made it for me when I was a little girl, I’ve been IN LOVE! Instead of a base milk, flour, and eggs, this recipe uses flour, eggs, and ricotta. And the end product is sooo delicious!!
Why use ricotta?
I know it sounds pretty unconventional. Ricotta in pancake batter? Yep. You heard it right! But trust me on this one. The ricotta makes the pancakes have a bit more of a cakey texture. They become thicker and more filling than traditional pancakes.
How to make the pancakes?
The batter/dough should end up being pretty thick. If it’s much thicker than traditional pancakes batter, don’t be alarmed! That’s how it should be! Instead of pouring this batter into the pan, you’re going to form it with your hands.
The easiest way to do this is to sprinkle flour onto a plate and onto your hands, and form the little pancakes in that plate. They should be about 3 in just in diameter and ½ – ¾ of an inch thick. When they are formed, place them into a hot pan with a little bit of oil. Fry on one side until it’s golden brown and has a tiny crunch then repeat on the other side.
When you’ve repeated those steps with all the batter, put all the pancakes into a pot with butter and a little bit of water on the bottom and steam them for 2-3 minutes. That should soften them a bit. Then you’re all set! Perfect ricotta pancakes!
Top them with honey, sour cream + sugar, or some fruit to make them a bit sweeter. Enjoy!
Love pancakes and wanna make more? Here’s two amazing recipes for pumpkin spiced and blueberry pancakes! Enjoy!
Ukrainian Ricotta Pancakes Recipe
AuthorbasilanddillDifficultyBeginnerIn a large bowl, mix the eggs, ricotta, salt, and 2 teaspoons sugar until completely combined. Then, slowly begin mixing in 1 1/2 cups self rising flour until combined. Then sprinkle 1/2 a cup of flour onto a large plate and and little bit on your hands.
Get a spoonful of batter in your hands and form it into a flat disk. It should be about 3 in just in diameter and ½ - ¾ of an inch thick. When enough pancakes have been formed to fill your pan, place them into a hot pan with a little bit of oil. Fry on one side until it’s golden brown and has a tiny crunch then flip and repeat with the other side. When the pancakes aren't gooey (raw) in the center, take them out of a pan and put them into a pot. Repeat step 2 until you are out of batter. (If you need more flour, feel free to add some to the shaping plate.)
Before putting the first pancakes into a pot, spread a tablespoon of butter across the bottom of the pot. When they are all cooking and in the pot, put 2 more tablespoons of butter on top and pour in 3 tablespoons of water. Then steam them on medium heat for 2-3 minutes.
While the pancakes are steaming, mix together 2 cups sour cream and 1/2 a cup sugar.(Optional but strongly recommended. :)) When the pancakes are done steaming, plate them and top them with the sour cream and sugar mixture or honey. Enjoy!
Ingredients
Directions
In a large bowl, mix the eggs, ricotta, salt, and 2 teaspoons sugar until completely combined. Then, slowly begin mixing in 1 1/2 cups self rising flour until combined. Then sprinkle 1/2 a cup of flour onto a large plate and and little bit on your hands.
Get a spoonful of batter in your hands and form it into a flat disk. It should be about 3 in just in diameter and ½ - ¾ of an inch thick. When enough pancakes have been formed to fill your pan, place them into a hot pan with a little bit of oil. Fry on one side until it’s golden brown and has a tiny crunch then flip and repeat with the other side. When the pancakes aren't gooey (raw) in the center, take them out of a pan and put them into a pot. Repeat step 2 until you are out of batter. (If you need more flour, feel free to add some to the shaping plate.)
Before putting the first pancakes into a pot, spread a tablespoon of butter across the bottom of the pot. When they are all cooking and in the pot, put 2 more tablespoons of butter on top and pour in 3 tablespoons of water. Then steam them on medium heat for 2-3 minutes.
While the pancakes are steaming, mix together 2 cups sour cream and 1/2 a cup sugar.(Optional but strongly recommended. :)) When the pancakes are done steaming, plate them and top them with the sour cream and sugar mixture or honey. Enjoy!