Ricotta Pancakes Recipe – Saffron Cardamom Indian Sweet

Last Updated on 2 months by Neha Deshmukh

Ricotta Pancakes Recipe – Saffron Cardamom Indian Sweet

Introduction

Oh, these pancakes! They’re a little bit special, a little bit different, and so incredibly delicious. I first stumbled upon a version of these at a friend’s Holi celebration, and I’ve been tweaking the recipe ever since to get it just right. They’re inspired by traditional Indian sweets, but with a fluffy, pancake twist. Think melt-in-your-mouth goodness soaked in fragrant syrup – pure bliss! You’ll love how surprisingly easy they are to make, and the aroma of cardamom and saffron filling your kitchen is just heavenly.

Why You’ll Love This Recipe

These Ricotta Pancakes aren’t your average breakfast treat. They’re a delightful fusion of Indian flavors and a beloved Western breakfast staple. They’re perfect for a special occasion, a festive brunch, or just when you’re craving something a little bit extraordinary. Plus, they’re wonderfully soft and subtly sweet, making them a hit with everyone.

Ingredients

Here’s what you’ll need to whip up a batch of these beauties:

• 1 cup All Purpose Flour (120g)
• 2 tbsp Semolina (Sooji) (15g)
• 0.5 tsp Baking Powder (2.5g)
• 3 cups Ricotta Cheese (360g)
• 1.5 cups whole milk (360ml)
• Ghee or Oil for frying
• 3 cups water (720ml)
• 1.5 cups sugar (300g)
• 1 tsp cardamom
• 1 pinch saffron

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

• Ricotta Cheese: Choosing the Right Type – I recommend using whole milk ricotta for the richest flavor and texture. The drier the ricotta, the better – you don’t want a watery batter. If your ricotta seems very wet, you can drain it in a cheesecloth-lined sieve for about 30 minutes.
• Semolina (Sooji): The Texture Secret – Don’t skip the semolina! It adds a lovely slightly grainy texture that’s characteristic of many Indian sweets. It also helps bind the pancakes together.
• Ghee vs. Oil: Flavor and Tradition – Traditionally, ghee (clarified butter) is used for frying in Indian sweets. It imparts a beautiful nutty flavor. But vegetable oil works perfectly well too, if you prefer!
• Saffron: Quality and Usage – A little saffron goes a long way. Use good quality saffron for the best color and aroma. Soak the saffron strands in a tablespoon of warm milk for about 10-15 minutes before adding it to the syrup to help release its color and flavor.
• Cardamom: Freshly Ground vs. Powdered – Freshly ground cardamom is always best! The flavor is so much more vibrant. But if you’re short on time, good quality powdered cardamom will do.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a nice big mixing bowl, combine the flour, semolina, and baking powder. Give it a good whisk to make sure everything is evenly distributed.
2. Now, add the ricotta cheese and milk to the dry ingredients. Gently blend everything together until you have a smooth batter. It should be similar in consistency to a regular pancake batter – not too thick, not too runny.
3. Heat up your ghee or oil in a pan over medium heat. Once it’s hot, drop tablespoon-sized portions of the batter into the pan. Don’t overcrowd the pan!
4. Fry the pancakes for about 2-3 minutes on each side, until they’re golden brown and cooked through.
5. While the pancakes are frying, let’s make the syrup! In a separate saucepan, combine the water and sugar. Bring it to a boil and let it simmer for about 15 minutes, or until the syrup has thickened slightly.
6. Stir in the cardamom and saffron (and the saffron-infused milk, if you soaked it!).
7. Once the pancakes are fried, carefully transfer them to the warm syrup. Let them soak for about 30-60 seconds, then gently remove them and drain off any excess syrup.

Expert Tips

• Don’t overmix the batter! Overmixing can develop the gluten in the flour, resulting in tough pancakes.
• Keep the heat at medium. Too high, and the pancakes will burn on the outside before they’re cooked through.
• For extra fluffy pancakes, let the batter rest for 10-15 minutes before frying.

Variations

Want to get creative? Here are a few ideas:

• Vegan Ricotta Pancakes: Substitute the ricotta cheese with a vegan ricotta alternative (made from tofu or cashews). Use plant-based milk too! My friend Sarah swears by her cashew ricotta version.
• Gluten-Free Option: Use a gluten-free all-purpose flour blend. You might need to add a little extra liquid to achieve the right batter consistency.
• Adjusting Sweetness Level: Feel free to adjust the amount of sugar in the syrup to your liking. I sometimes reduce it slightly if I’m serving these with a very sweet dessert like rabri.
• Festival Adaptations (Holi, Diwali): These are perfect for festivals! During Holi, the vibrant colors of the saffron beautifully represent the festival of colors. For Diwali, they’re a lovely sweet treat to share with family and friends.

Serving Suggestions

These Ricotta Pancakes are amazing on their own, but they’re even better with a dollop of rabri (reduced milk dessert). A sprinkle of chopped pistachios adds a nice crunch too. Serve them warm – that’s when they’re at their absolute best!

Storage Instructions

Leftover pancakes can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them gently in a pan or microwave. The syrup can be stored separately in the refrigerator for up to a week.

FAQs

Let’s answer some common questions!

• Can I make the syrup ahead of time? Absolutely! You can make the syrup a day or two in advance and store it in the refrigerator. Just reheat it gently before using.
• What if I don’t have ricotta cheese? What can I substitute? While ricotta is ideal, you can try using paneer (Indian cheese) or even cream cheese, though the flavor will be slightly different.
• How do I prevent the pancakes from becoming soggy? Don’t soak the pancakes in the syrup for too long! 30-60 seconds is usually enough. Also, make sure to drain off any excess syrup before serving.
• Can these pancakes be made without saffron? Yes, you can! They’ll still be delicious, but you’ll miss out on the beautiful color and aroma.
• What is the best way to serve these pancakes – hot, warm, or cold? Warm is definitely the way to go! They’re at their softest and most flavorful when served warm.