Hearty Ricotta Pancakes – Ricotta-Puffer

Posted on | March 13, 2013 | 6 Comments

These pancakes are filling enough to be served as a main dish for lunch or dinner. Serve with a salad on the side and you have yourself a meal. Or serve these fluffy ricotta pancakes as a side dish. Either way, with two types of cheese and lots of herbs these pancakes are quite a tasty treat.

Hearty Ricotta Pancakes

Ingredients

2 eggs
150 g (a little less than 2/3 cup) Ricotta
3 tbsp flaxseed meal
3 tbsp finely grated Italian cheese (e.g. Grana Padano)
1 tsp finely grated lemon zest
salt, pepper
1/2 bundle chives, finely chopped
1/2 bundle flat-leaf parsley, finely chopped
olive oil

Directions

Separate the egg yolks from the egg whites. Add the ricotta, flax seed meal, cheese, and lemon zest to the egg yolks. Add the herbs and season with salt and pepper. Mix the ingredients.

Add a pinch of salt to the egg whites and beat them until they become stiff. Gently fold the egg whites under the ricotta mixture.

In a large frying pan, heat a little bit of olive oil. Add half the batter in 5 portions to the pan and cook them for about 5 minutes on each side or until golden brown. Place them on a plate and cover the plate to keep the pancakes warm. Then cook up the remaining batter.

Serve with a side salad. Guten Appetit!

Recipe slightly adapted from essen & trinken Für jeden Tag Nr. 4 2012

Ricotta-Puffer

Zutaten

2 Eier
150 g Ricotta
3 EL gemahlene Leinsamen
3 EL fein geriebener italienischer Hartkäse (z.B. Grana Padano)
1 TL fein geriebene Zitronenschale
Salz, Pfeffer
1/2 Bund Schnittlauch, fein gehackt
1/2 Bund glatte Petersilie, fein gehackt
Olivenöl

Zubereitung

Die Eigelb von den Eiweiβ trennen. Den Ricotta, gemahlene Leinsamen, Käse und die Zitronenschale zu den Eigelb geben. Die Kräuter dazu geben und alles mit Salz und Pfeffer würzen. Alle Zutaten vermischen.

Eine Prise Salz zu den Eiweiβ geben und diese dann steif schlagen. Vorsichtig unter die Ricottamasse heben.

Ein wenig Olivenöl in einer groβen Pfanne erhitzen. Die Hälfte des Teiges in 5 Portionen in die Pfanne geben. Die Ricottapuffer von jeder Seite ca. 5 Minuten braten oder bis sie goldbraun geworden sind. Die Puffer auf einen Teller legen und abdecken, um die Ricotta-Puffer warm zu halten. Dann den restlichen Teig braten.

Mit einen Salat servieren. Guten Appetit!

Rezept adaptiert von essen & trinken Für jeden Tag Nr. 4 2012

Category: Easy, Gluten Free, Healthy, Sides, Vegetarian

Comments

6 Responses to “Hearty Ricotta Pancakes – Ricotta-Puffer”

Katarina
March 14th, 2013 @ 02:21

I like the ingredients in these, yummy! Have a great day!
Julia {The Roasted Root}
March 14th, 2013 @ 10:37

Oh my gosh, I need more savory pancakes in my life! I love ricotta and your pancakes look so unique and fun to whip up. My family would jump all over these!
My Italian Smörgåsbord
March 14th, 2013 @ 17:23

these look seriously delicious. to try supersoon on a lazy breakfast. ciao, barbara
Nami | Just One Cookbook
March 14th, 2013 @ 21:49

This looks light and delicious! Love the ricotta, cheese, and herbs – simple and delightful!
BalticMaid
March 17th, 2013 @ 15:36

@ Katarina: Thank you! I wish you a wonderful day as well

@ Julia: Thank you so much. I am glad to hear someone else enjoys savory pancakes as much as I do
BalticMaid
March 17th, 2013 @ 15:41

@ My Italian Smörgåsbord: Thank you, Barbara! I hope you’ll enjoy them as much as I did

@ Nami: Thank you! This is exactly why I had to try them… It sounded too good