Ricotta Pancakes
MAKES ABOUT 20 (3 1/2-INCH) PANCAKES
Ricotta cheese and whipped egg whites team up to make pancakes that are extra tender and fluffy.
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 cup whole milk ricotta cheese
- 3/4 cup whole milk
- 2 large eggs, separated
- Zest of 1 lemon, plus more for garnish
- Oil or butter for coating griddle
Optional Ingredients
- Salted butter, at room temperature
- Maple syrup, warmed
Directions
- In a medium bowl, whisk together flour, sugar, baking powder, and salt. Set aside.
- In a large bowl, combine ricotta, milk, egg yolks, and lemon zest; mix well. Add dry ingredients to ricotta mixture and stir to combine.
- Using a hand-held mixer or whisk, beat egg whites in a clean, dry bowl until stiff peaks form. Stir a quarter of the whites into the ricotta mixture to lighten the batter. Gently fold in remaining whites.
- Preheat griddle or skillet over medium-high heat. Once hot, coat griddle with oil. Drop about a quarter cup batter to form each pancake. Space pancakes about an inch apart. Cook until underside is golden and bubbles form on cakes, about 2 to 3 minutes. Flip and cook another 1 to 2 minutes, until cooked through and golden brown. Adjust heat, as needed while cooking, to prevent over-browning.
- Serve warm with butter and hot maple syrup. Garnish with additional lemon zest, if desired.
Nutrition
- Calories: 70
- Fat: 3.0 g
- Saturated Fat: 1.5 g
- Trans Fat: 0 g
- Cholesterol: 25.0 mg
- Sodium: 50.0 mg
- Carbohydrates: 6.0 g
- Fiber: 0 g
- Added Sugars: 0 g
- Sugar: 1.0 g
- Protein: 3.0 g