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Strawberry Stuffed Ricotta Fennel Pancakes
Prep Time 45 min
Cooking Time 15 min
Difficulty Easy


  • 1 cup ricotta cheese
  • 1 teaspoon fennel seeds
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1 1/2 tablespoons granulated sugar
  • 1/4 teaspoon fine salt
  • 3/4 cup milk
  • 2 large eggs, separated
  • 1/2 teaspoon vanilla extract
  • Bonne Maman Strawberry Preserves
  • Butter


Whisk flour, fennel seeds, baking powder, sugar, and salt in a small bowl. Combine ricotta, milk, egg yolks, and vanilla in a separate mixing bowl. Add the dry ingredients to the ricotta and milk mixture, stirring gently until just combined.

Beat the egg whites with a handheld electric mixer until stiff. Stir a tbsp of the egg whites into the pancake batter to lighten the batter, then fold in the remaining whites with a spatula.

Heat a griddle over medium-high heat. Melt a small bit of butter in the pan, just enough to coat the surface. Use a 1/4-cup measure to pour batter onto the hot griddle.

Spoon a tbsp of the strawberry preserve in the center and pour a small amount of batter just to cover it.

Cook the pancakes for about 3 or 4 minutes, until the undersides are golden and you see a few bubbles popping through the pancakes. Flip the pancakes and cook another 2 to 3 minutes, until golden. Repeat with the remaining pancakes.

Serve them immediately with powdered sugar, maple syrup, and some fresh strawberries.

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