Ricotta Cheese Pancakes Recipe
Light, airy, lightly sweetened, these are the perfect brunch (or anytime) treat. No syrup necessary--they're yummy on their own.
Ingredients
- 3/4 C. unbleached flour
- 4 T. sugar
- 1/2 tsp. baking powder
- 1/4 tsp. salt
- 1 1/3 C. Ricotta cheese
- 3 egg yolks
- 1/2 C. milk
- 3 egg whites
Directions
- Whisk together dry ingred (flour, sugar, baking powder, salt) & sift to make more airy/light
- Beat 1 minute together in separate bowl: ricotta, egg yolks
- Alternately add a little of flour mixture (step #1) and milk to the ricotta/egg yolk mixture until well-incorporated.
- Beat egg whites with electric mixer until stiff.
- Fold egg whites into ricotta mixture (Step #3)
- Heat 1 T. butter or oil in a skillet over medium-high heat and cook pancakes until light golden brown on each side. Re-grease pan as necessary while cooking pancakes. Keep cooked pancakes warm in oven until ready to serve.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 564g | |
| Calories 991 | |
| Calories from Fat 352 | 36% |
| Total Fat 39.13g | 49% |
| Saturated Fat 24.11g | 96% |
| Trans Fat 0.0g | |
| Cholesterol 147mg | 49% |
| Sodium 1602mg | 67% |
| Potassium 652mg | 19% |
| Total Carbs 107.27g | 29% |
| Dietary Fiber 2.5g | 8% |
| Sugars 24.41g | 16% |
| Protein 50.74g | 81% |
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