These ricotta pancakes are fluffy, a little tangy, and make a very satisfying breakfast! This is my own recipe, which I have been making for years as these are our favorite kind of pancakes. Perfect with some fresh blueberries or strawberries.
Ingredients
- 1 cup ricotta cheese plus
- 2 tablespoons ricotta cheese
- 0.5 cups skim milk
- 2 large eggs , separated
- 0.75 cups all-purpose flour
- 1 teaspoon baking powder
- 1 pinch salt
- 1 tablespoon canola oil , or as needed
Instructions
-
1
Gather all ingredients. Preheat a griddle to 325 degrees F (165 degrees C) or place a nonstick skillet over medium-low heat.
-
2
Stir ricotta cheese, milk, and egg yolks together in a bowl until combined.
-
3
Whisk flour, baking powder, and salt together in a bowl; stir in ricotta mixture.
-
4
Whisk egg whites in a bowl until frothy; fold into ricotta mixture.
-
5
Oil preheated griddle with about 1 teaspoon canola oil; pour 1/4 cup batter onto hot griddle for each pancake.
-
6
Cook until evenly golden brown, 1 to 2 minutes; turn and cook until evenly golden on other side, 1 to 2 minutes more. Repeat with remaining batter, oiling griddle between batches.
Nutrition Facts
Per serving
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