Fluffy Ricotta Pancakes
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How To Make Ricotta Pancakes
Ricotta gives these fluffy pancakes a rich and tender texture. Add lemon or orange zest for a citrus zing.
- 4 eggs
- 1/4 cup (60 mL) granulated sugar
- 1 cup (250 mL) milk
- 1 tsp (5 mL) pure vanilla extract
- 1 cup (250 mL) ricotta cheese
- 1 cup (250 mL) all-purpose flour
- 1 tsp (5 mL) baking powder
- pinch salt
- Melted butter for brushing pan
- Maple syrup, for serving
Separate egg whites from yolks.Beat the egg whites to form stiff peaks. Set aside.Add sugar, milk and vanilla to egg yolks. Whisk to combine. Whisk in flour, baking powder, and cinnamon. Add ricotta and mix until smooth.Fold the egg whites into ricotta mixture, and let stand in refrigerator for 20 minutes.Heat a non-stick fry pan over medium heat, and brush with butter.Pour about 1/3 cup of batter into the pan. Flip the pancakes when the edges are golden, and the bubbles on the surface of the pancake don’t fill in about 2 minutes. Cook, until set, about 1 minute more.Serve pancakes with maple syrup, whipped cream, or powdered sugar.
Details:Prep time: Cook time: Total time: Yield: 8 pancakes