Description
Enjoy light and fluffy Ricotta Pancakes for a delightful breakfast or brunch treat. These pancakes are made with creamy ricotta cheese and served with maple syrup and fresh berries for a burst of flavor.
Ingredients
Scale
Ricotta Pancakes:
- 1 cup ricotta cheese
- 3/4 cup whole milk
- 2 large eggs, separated
- 1 teaspoon vanilla extract
- 1 tablespoon granulated sugar
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- butter or oil for cooking
- maple syrup and fresh berries for serving
Instructions
- Prepare Pancake Batter: In a large bowl, whisk together ricotta cheese, milk, egg yolks, and vanilla extract until smooth.
- Mix Dry Ingredients: In a separate bowl, combine flour, baking powder, sugar, and salt. Gradually fold dry ingredients into ricotta mixture.
- Whip Egg Whites: In a clean bowl, beat egg whites until stiff peaks form, then gently fold them into the batter.
- Cook Pancakes: Heat a skillet over medium heat, grease with butter or oil, pour batter for each pancake, cook until bubbles form, flip, and cook until golden brown.
- Serve: Enjoy warm pancakes with maple syrup and fresh berries.
Notes
- Enhance flavor with lemon zest.
- Substitute part-skim ricotta if desired.
- Best served fresh but can be refrigerated and reheated.
Nutrition
- Serving Size: 2 pancakes
- Calories: 270
- Sugar: 5g
- Sodium: 310mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 11g
- Cholesterol: 115mg
