Fluffy Ricotta Pancakes
- Number of Servings: 5
Ingredients
1 cup all purpose flour1 tsp baking powder1/4 tsp salt4 large eggs, separated1 tbsp butter, melted and cooled1 tsp vanilla extract1 1/4 cups ricotta cheese3/4 cup milk1 tbsp sugar
1. In a small bowl, whisk together flour, baking powder and salt.
2. In a large bowl, whisk together egg yolks, melted butter, vanilla extract, ricotta cheese and milk until smooth. Add in flour mixture and whisk until just combined and no streaks of dry ingredients remain.
3. In a medium bowl, beat egg whites to soft peaks, beating in the sugar as the egg whites become foamy. Fold into ricotta mixture.
4. Heat a griddle or skillet (nonstick or lightly greased) over medium-high heat until a drop of water placed on the surface skitters around (if it evaporates instantly, reduce heat slightly).
5. Drop batter in 1/4 cup dollops and cook until golden on both sides, about 2 minutes per side. Serve immediately, with butter and maple syrup.
Serving Size: Makes 5 1/4 cup pancakes
Number of Servings: 5
2. In a large bowl, whisk together egg yolks, melted butter, vanilla extract, ricotta cheese and milk until smooth. Add in flour mixture and whisk until just combined and no streaks of dry ingredients remain.
3. In a medium bowl, beat egg whites to soft peaks, beating in the sugar as the egg whites become foamy. Fold into ricotta mixture.
4. Heat a griddle or skillet (nonstick or lightly greased) over medium-high heat until a drop of water placed on the surface skitters around (if it evaporates instantly, reduce heat slightly).
5. Drop batter in 1/4 cup dollops and cook until golden on both sides, about 2 minutes per side. Serve immediately, with butter and maple syrup.
Serving Size: Makes 5 1/4 cup pancakes
Number of Servings: 5
Nutritional Info Amount Per Serving
- Calories: 287.9
- Total Fat: 13.4 g
- Cholesterol: 168.0 mg
- Sodium: 5,834.2 mg
- Total Carbs: 26.9 g
- Dietary Fiber: 0.7 g
- Protein: 14.3 g
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