Anari or Ricotta Pancakes

These pancakes are soft, fluffy and lightly spiced with cinnamon and cloves. Made with anari (Cypriot whey cheese) or ricotta, they have a creamy richness while remaining light from the whipped egg whites folded through the batter. My toddler and I love these for morning or afternoon tea with a good cuppa British Cypriot chai, served warm with Greek yoghurt, fruit and crushed nuts.

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Servings: 10 pancakes (approx)

Course: Afternoon / Morning Tea, Dessert

Cuisine: Cypriot, Mediterranean, Middle Eastern

Ingredients Method Notes

Ingredients

3 eggs separated
180 g anari or ricotta cheese
180 ml milk
180 g plain flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
a pinch of ground cloves
olive oil for cooking

To serve

greek yoghurt
warm blueberries or any fruit you love
crushed nuts

Method

In a clean bowl, whisk the egg whites until they form stiff peaks. Set aside.
In another bowl, whisk the egg yolks and anari (or ricotta) until smooth. Stir in the milk.
Fold in the flour, baking powder, cinnamon and cloves. Mix gently until just combined.
Fold the whipped egg whites into the batter in two batches, keeping as much air in the mixture as possible.
Let the batter rest for 10 minutes to improve the texture when cooking.
Heat a frying pan over medium-high heat and brush with a little olive oil. Pour in about ¼ cup of batter per pancake. Cook for 3-4 minutes until golden on the bottom, then flip and cook for another 2-3 minutes.
Serve immediately with Greek yoghurt and warmed blueberries, or any fruit you love.

Notes

Anari is a traditional Cypriot whey cheese with a mild, milky flavour. If unavailable, ricotta is a perfect substitute.

Anari or Ricotta Pancakes