Description
These fluffy ricotta pancakes are a delightful twist on classic pancakes, offering a creamy texture and subtle sweetness. Perfect for a weekend brunch or a lazy Sunday morning.
Ingredients
Scale
- 1 teaspoon of baking powder
- 170 ml of all‑purpose flour
- 2 teaspoons of vegetable oil
- 1 pinch of salt
- 250 g of ricotta cheese
- 120 ml of milk
- 2 eggs (separate the whites from the yolks)
Instructions
- In a large bowl whisk together the baking powder, flour, oil, and salt.
- In another bowl combine ricotta, milk, and egg yolks; mix until smooth.
- Fold the dry mixture into the ricotta mixture until just combined.
- In a separate bowl beat the egg whites to stiff peaks, then gently fold them into the batter.
- Heat a lightly oiled skillet over medium heat and pour batter to form pancakes; cook until golden on both sides.
Notes
For extra fluffiness, be sure to whisk the egg whites until stiff before folding. You can substitute whole milk with almond milk for a dairy‑free version. Leftovers store well in the refrigerator for up to 2 days and can be reheated in a toaster or microwave.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: B
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 pancake
- Calories: 210
- Sugar: 5
- Sodium: 180
- Fat: 10
- Saturated Fat: 5
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 22
- Fiber: 1
- Protein: 9
- Cholesterol: 45
Keywords: pancakes, ricotta, breakfast, brunch