Ricotta Pancakes

Sunday pancakes are a nice tradition. Try these hearty ricotta pancakes for higher protein content. These are delicious served with butter and jam, a side of scrambled eggs and some bacon or ham slices. For the best temperature control, I like to use an electric skillet with a nonstick ceramic coating.


Ricotta Pancakes
Makes 12 small pancakes
Adapted from All Recipes

1 cup ricotta cheese (full fat)
1/2 cup milk
2 eggs, separated
3/4 cup flour (use gluten-free flour for a gf version)
1 tsp baking powder
1/4 tsp salt
1 tsp fresh lemon zest (optional)
cooking spray

Preheat griddle to 325 degrees.

In a medium bowl stir the ricotta, milk and egg yolks together. Save the egg whites separately in a small mixing bowl. Mix the flour, baking powder and salt together in a large measuring cup and add to the wet ingredients. Add the lemon zest, if using.

Whisk the egg whites until they are thickened and frothy. Fold the whites into the batter with a rubber spatula.

Spray the griddle with cooking spray. Use 1/4 cup batter for each pancake. Cook until evenly golden brown on the bottom with small bubbles on the top side, about 2-3 minutes. Flip and cook another 2 minutes. Transfer pancakes to a plate and keep warm. Repeat with the remaining batter.