Fluffy Ricotta Pancakes
Enjoy these light and airy ricotta pancakes, perfect for a delightful breakfast or brunch.
Ingredients
Dairy
- 1 cup ricotta cheese
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1.5 tablespoons granulated sugar
- 1/4 teaspoon fine salt
- 3/4 cup milk (not nonfat)
- 2 large eggs, separated
- 1/2 teaspoon vanilla extract
For cooking
- as needed Butter (for cooking)
Instructions
- Drain excess liquid from ricotta if needed, about 30 minutes before cooking.
- Mix flour, baking powder, sugar, and salt in a bowl. Combine ricotta, milk, egg yolks, and vanilla in another bowl. Add dry ingredients to wet and stir gently.
- Beat egg whites until stiff, fold into batter gently.
- Heat a griddle, melt butter, pour 1/3 cup batter, cook until golden, then flip and cook until golden.
- Serve immediately with toppings like syrup or fruit.
Notes
Use fresh ricotta for best results and ensure egg whites are beaten to stiff peaks for fluffiness.