135gwhite spelt flour (1 cup)use any flour you like
½teaspoonbaking powder
1 tbsp cider vinegar
2tablespooncoconut sugar
1pinch salt I used pink Himalayan
160mlmilk (¾ cup)I always use full fat or coconut
3smalleggsor 2 large - separated
¼teaspoonvanilla powder organic
1tablespooncoconut oil or butter for cooking
For topping
250g fresh pineapple or canned pineapple
2tbsp rum
2tablespooncane sugar
Instructions
Drain your ricotta cheese if yours seems to have a lot of liquid. Set it in a fine mesh or a strainer to drain off excess liquid. Allow it approximately 25-30 minutes before using it for cooking. If your ricotta seems fairly dry and dense, you may skip this step.
Place the pineapple chunks into a nonstick pan with the rum and the sugar. Set aside ready to put on medium/high fire. I normally have this ready and put the fire on when I am doing the last batch of pancakes. Place on fire and cook until the sugar has dissolved/melted.
In a small bowl, mix together the flour, baking powder, sugar, vanilla and the salt.
Separate the eggs.
In a separate and slightly larger bowl, combine the ricotta cheese with the milk, the egg yolks.
Add the dry ingredients to the ricotta and the milk mixture, stirring gently for 20-30 seconds until just homogenised.
Into the bowl you have had the dry ingredients, add the egg whites and beat well until stiff. This step is very important if you want your pancakes to be nice and fluffier.
Add the egg white to the batter little by little (in about two - three episodes and fold in nicely with the help of a spatula. Do not over mix.
Heat a nonstick pan or a griddle over medium-high heat. Brush the bottom of the pan with a little coconut oil or butter enough to coat the surface.
Use a large spoon, a small ladle or a ⅓-cup measure to pour the batter onto the hot pan. Cook the pancakes for about 3 or 4 minutes (slightly lower the heat to medium), until the undersides become golden. Also an indication that the pancakes need turning is when you will see a bubbles popping through the pancakes.
Flip the pancakes over and carry on cooking them on the other side for another 2 to 3 minutes, again until the pancakes are becoming nice and golden. Repeat with the remaining batter/pancakes until all batter is being used.
Prepare the pineapple and the rum topping by places these on fire and cook for 3-4 minutes until the sugar had dissolved.
Serve the pancakes while hot with the rum and pineapple topping or any topping you may like. We have had some quince jam, yoghurt, maple syrup and sugar and lemon since we always love a variety of toppings. Mmmm. Enjoy!
Notes
This recipe makes 10 medium pancakes or 12 smaller ones.