Fluffy Ricotta Pancakes
Nutritional Info
- Servings Per Recipe: 5
- 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
View full nutritional breakdown of Fluffy Ricotta Pancakes calories by ingredient
Introduction
From "Baking Bites" (http://bakingbites.com/2011/03/fluffy-ricotta-pancakes/) From "Baking Bites" (http://bakingbites.com/2011/03/fluffy-ric
otta-pancakes/)
Number of Servings: 5
Ingredients
-
1 cup all purpose flour
1 tsp baking powder
1/4 tsp salt
4 large eggs, separated
1 tbsp butter, melted and cooled
1 tsp vanilla extract
1 1/4 cups ricotta cheese
3/4 cup milk
1 tbsp sugar
Directions
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