I was scrolling my insta feed this morning and saw Jamie Oliver had posted a recipe for ricotta and parmesan fritters – he had my attention immediately. My mind wandered to the fridge where we had freshly made ricotta, we didn’t have parmesan but there was an array of other cheeses to choose from. I decided to combine this with a recipe I make regularly, a weekend staple that takes a little bit of time to organise, thus a perfect weekend breakfast/brunch. I first stumbled upon them on Teresa Cutter’s The Healthy Chef website, she calls them ricotta pancakes and are a sweet version. I have made these many many ways, see bottom of the post for variations.
prep time 20 mins // makes about 12 – depending of how big you make them
what goes in
3 free range eggs
1/2 cup milk – I used cows milk, but almond and soy work well too
1 tbsp chia seeds
1 cup rolled oats
1 tsp baking powder
1/2 grated nutmeg
1 tsp chilli flakes
1 cup ricotta
1/2 to 1 cup finely grated cheese – I used colby, parmesan would be very good too
1/2 tsp sea salt
how we did it
Briefly whisk the eggs, milk, chia, baking powder, nutmeg and chilli. Add the oats and mix well. Let sit for 20 minutes so the oats absorb the liquid.
After 20 minutes, add the salt, ricotta and other cheesy goodness and mix well.
Heat up your pan, add some oil – I used ghee this time, but I have used coconut oil when making sweet versions of this. Take a spoon full of mixture and add to the pan. Cook until golden and then flip. It’s the classic pancake scenario – the first ones always look average.
Serve with a green salad full of basil, Greek yoghurt and pesto.
variations
If you make these variations, omit the grated cheese, nutmeg and chilli.
chopped herbs and spring onion served with smoked salmon
pesto and onion served with a corn salsa
mashed banana and vanilla served with a mixed berry compote