Ricotta pancakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 cup Ricotta Cheese, whole milk .75 cup Buttermilk, lowfat 4 serving JUMBO EGGS, FRESH (1 egg- 63g) .25 cup Granulated Sugar 1 cup Flour - Gold medal all purpose flour 2 tsp Baking Powder 1 dash Salt
Spray griddle with nonstick spray and preheat to medium high. Separate eggs. Assure that NO yolk gets in the whites. Set whites aside in mixing bowl. Combine ricotta, buttermilk, and yolks by hand until well mixed in very large bowl. Beat whites with sugar until stiff peaks form. Meanwhile, sift dry ingredients together into ricotta mix. Gently fold whites into batter. Drop 1/2 cup batter onto griddle for each pancake. Turn when bubbles form all over top of pancakes. Serve as desired.
Serving Size: makes 4 3-cake servings
Number of Servings: 4
Recipe submitted by SparkPeople user JWINKSLLC.
Serving Size: makes 4 3-cake servings
Number of Servings: 4
Recipe submitted by SparkPeople user JWINKSLLC.
Nutritional Info Amount Per Serving
- Calories: 364.2
- Total Fat: 13.4 g
- Cholesterol: 303.2 mg
- Sodium: 462.5 mg
- Total Carbs: 40.2 g
- Dietary Fiber: 1.0 g
- Protein: 19.4 g
Member Reviews