The Best Ricotta Pancakes recipe
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Ingredients
- 1 cup ricotta cheese plus 2 tablespoons ricotta cheese ½ cup skim milk 2 eggs, separated ¾ cup all-purpose flour 1 teaspoon baking powder 1 pinch salt 1 tablespoon canola oil, or as needed
Nutrition Info
- 86.2 caloriescarbohydrate: 7.8 gcholesterol: 38.4 mgfat: 3.9 gfiber: 0.2 gprotein: 4.8 gsaturatedFat: 1.5 gservingSize: -sodium: 98.5 mgsugar: 0.7 gtransFat: : -unsaturatedFat: : -
Directions The Best Ricotta Pancakes
Directions
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Preheat a griddle to 325 degrees F (165 degrees C) or place a non-stick skillet over medium-low heat.
Stir ricotta cheese, milk, and egg yolks together in a bowl until combined.
Whisk flour, baking powder, and salt together in a bowl, stir in ricotta mixture.
Whisk egg whites in a bowl until frothy, fold into ricotta mixture.
Oil preheated griddle with about 1 teaspoon canola oil, pour 1/4 cup batter onto hot griddle for each pancake. 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.