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Ricotta Pancakes Recipe Recipe

Name: Ricotta Pancakes Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 1 cup whole milk ricotta; 3/4 cup low fat buttermilk; 1/4 cup sour cream; 3 eggs (separated); 1 1/4 cups all purpose flour; 2-3 tbsp white granulated sugar; 1 lemon - zest only; 1 tsp vanilla extract; 1 tsp baking powder; 1/2 tsp baking soda; pinch salt

Will Cook For Smiles

Ricotta Pancakes are incredibly soft, creamy, smooth and fluffy pancakes that almost melt in your mouth.

Ingredients

1 cup whole milk ricotta

3/4 cup low fat buttermilk

1/4 cup sour cream

3 eggs (separated)

1 1/4 cups all purpose flour

2-3 tbsp white granulated sugar

1 lemon - zest only

1 tsp vanilla extract

1 tsp baking powder

1/2 tsp baking soda

pinch salt

Method

Whisk together ricotta cheese, sour cream, buttermilk, egg yolks, vanilla extract, and sugar until combined.

Vigorously whisk egg whites until soft peaks form (soft peaks, not hard peaks). (You can do it by hand or use a hand blender with a whisk attachment.)

Whisk in flour, baking powder, and baking soda.

Fold in egg whites and lemon zest until completely incorporated.

Preheat a cooking pan or a pancake griddle first, before starting to cook the pancakes. Preheat it over medium heat and then lower it a little bit before adding the batter.

Grease the pan (or the griddle) with some cooking oil. Use a 1/3 cup measuring cup or an ice cream scoop to scoop batter and add it to the pan. (You can make them smaller if you wish.)

Let the pancakes cook without touching them until you see bubbles appear on the top (3-4 minutes). Use a spatula to slide all the way under the pancake, lift it off, and use your wrist to quickly flip. Let them finish cooking until cooked through and golden on the bottom as well (another 2-3 minutes).(It will take 5-7 minutes for each ricotta pancake to cook.)

Serve them with berries, powdered sugar, butter, whipped cream, maple syrup, blueberry syrup, or any other syrup or topping you love!

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