Description
Delightfully light and tender ricotta pancakes perfect for brunch.
Ingredients
- 1 cup (125 g) all-purpose flour
- 1 tablespoon granulated sugar
- 1 and 1/2 teaspoons baking powder
- 1 cup ricotta cheese
- 2/3 cup (160 ml) milk
- 1/2 teaspoon vanilla extract
- 2 large eggs, separated
- Oil, for greasing
Instructions
- Preheat a nonstick frying pan over medium heat or set an electric griddle to 350°F (175°C).
- Whisk together the flour, sugar, and baking powder in a large bowl.
- Beat the egg whites in a medium bowl until frothy.
- Whisk the ricotta, milk, vanilla, and egg yolks until smooth in a separate bowl.
- Fold the ricotta mixture into the flour mixture until mostly combined.
- Gently fold the whipped egg whites into the batter.
- Cook pancakes using a 1/4-cup measure on the preheated pan for 2-3 minutes on each side, or until golden.
- Serve immediately with your favorite toppings.
Notes
For a dairy-free version, use plant-based ricotta and milk. For gluten-free, substitute with a suitable flour blend.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddling
- Cuisine: Italian