Another variation of pancakes served for breakfast. They are really delicate, with a hint of cheese. The recipe comes from here and from Nigella’s “Forever summer”. Enjoy!


250 g Ricotta

125 ml milk

2 large eggs, separated whites and yolks

100 g flour

1 tsp baking soda

pinch of salt

2 tsp oil

optionally 2 tbsp sugar


Mix well Ricotta, milk, sugar and egg yolks. Add oil and mix some more. Add flour combines with baking soda stirring constantly. In the meantime whisk egg whites until peaks form and add to the rest of the ingredients. Mix well.

Fry on a little bit of oil.

Serve with fruits and/or syrup.