Pancakes Recipes

How to make Fluffy Ricotta panCAKE! / Recipe ふわふわパンケーキでケーキ レシピ

Wanted to make a CAKE from ricotta souffle pancake – soft and fluffy
Decorate with plenty of cream and strawberries 🙂 (Any fruit of your choice)

Ingredients: (6 pancakes)
– 2 eggs (separate into egg white and egg yolk)
– 100mL milk
– 190g ricotta cheese (smooth)
– 90g self-raising flour (90g all purpose flour + 1teaspoon baking powder)
– 30g sugar
– whipped cream, strawberries

1. Separate egg white and yolk.
2. Mix egg yolk, milk and ricotta cheese well.
3. Sift self-raising flour and combine.
4. In a separate bowl beat egg white until firm peak forms. Add sugar half-way through.
5. Gently fold meringue into batter.
6. Heat hotplate on low. Pour batter into circle shape.
7. Cook for 3-4minutes.
8. Flip pancake and cook for another 2-3minutes.
9. Decorate and layer with whipped cream and strawberries.
10. Ready to enjoy!

材料: (6枚分)
– 卵 2個 (卵白と卵黄に分ける)
– 牛乳 100mL
– リコッタチーズ 190g
– 薄力粉 90g + ベーキングパウダー小さじ1
– 砂糖 30g
– 生クリーム、いちご

1. 卵黄と卵白に分ける。
2. 卵黄、牛乳、リコッタチーズをよく混ぜ合わせる。
3. 薄力粉とベーキングパウダーをふるい入れ、混ぜる。
4. 別のボールで卵白を角が立つまで泡立てる。途中、砂糖を加える。
5. メレンゲと生地をさっくりと混ぜる。
6. ホットプレートを弱火に温め、生地を丸く流し込む。
7. 弱火で 3−4分 焼く。
8. ひっくり返し、もう片面も2-3分焼く。
9. パンケーキ、生クリーム、いちごの順に重ねていき、3段になるまで重ねる。
10. 生クリームといちごで飾り付けた、出来上がり。

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