Ricotta Pancakes With Maple Butter Recipe | Easy

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what’s going on everybody and in today’s
video I’m going to show you how to make
ricotta pancakes topped with a maple
compound butter
they’re extremely fluffy tasty and easy
to make to get this started we’re going
to start with our maple compound butter
we’re going to add 100 grams of softened
unsalted butter to a bowl and 2
tablespoons of maple syrup we’re going
to fold all this together and make sure
it’s all fully combined
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once that’s fully combined and your
butter is nice and smooth we’re going to
lay out some baking paper and place our
butter in the center we’re going to
spread it out just like a log once
that’s done we’re going to fold it over
and push down so the butter spreads
evenly throughout the paper and then
going to continue rolling this up nice
and tight twist the ends and then once
this is fully wrapped up it will look
like a nice big sweet we’re going to put
this into the freezer for about 20
minutes just to firm up whilst the
butter is firming up we’re going to make
our ricotta mixture here I have 250
grams of ricotta just trying to add that
to a large bowl 150 milliliters of whole
milk
and three large egg yolks we’re going to
whisk all of this together
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we’re then going to sift in 75 grams of
all-purpose plain flour 3/4 of a
teaspoon of baking powder
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and a pinch of salt then going to whisk
all of this in
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until just combined we’re then going to
put this aside then in a separate Bowl
we’re going to add three egg whites and
whisk until stiff peaks
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then once the egg whites reserved all
stiff peaks we’re going to fold in half
of the egg whites so the ricotta mixture
and just lightly fold this in so you
don’t push the air out for egg whites
then we are going to fold in the other
half
and do the same procedure
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then once you have a nice fluffy pancake
butter we’re then going to bring a large
nonstick frying pan to a medium to low
heat add one tablespoon of unsalted
butter and allow this to melt and now
that the butter is melted we’re going to
turn it up to a medium to high heat and
then once you start seeing the Buffett
just start this is all tiny little bit
we’re then going to add our mixture and
I’m going to use two tablespoons of
mixture per cake
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then going to cook these for about one
and a half to two minutes and then flip
them over
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and by cooking it on a low heat the
butter won’t burn and they’ll raise
really nicely then after about a minute
and a half I’m going to flip them over
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and cook them for a for one minute
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then going to take them off the heat
we’re then going to unwrap our compound
butter and do three even slices
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then on a plate we’ll add our pancakes
at the butter
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here I’ve got a little bit of banana
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now I’m just going to top it off put
some blueberries
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and now we have a really fluffy and
tasty ricotta pancakes topped with the
maple compound butter bananas and
blueberries I really hope you enjoyed
this video and I was able to teach you
something if you did enjoy this video
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fantastic day thanks again for watching
bye for now
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