Ricotta Pancakes
Traditional dish · Italian-American
Delicate and moist pancakes enriched with ricotta cheese, offering a tender crumb and a slightly tangy flavor.
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Ingredients
- All-purpose flour1 cup
- Granulated sugar2 tablespoons
- Baking powder1 teaspoon
- Salt0.25 teaspoon
- Whole milk ricotta cheese1 cup
- Milk0.5 cup
- Egg, separated2 large
- Lemon zest1 teaspoon
- Unsalted butter, melted2 tablespoons
- Butter or oil for cookingas needed
Steps
- 1
In a large bowl, whisk together flour, sugar, baking powder, and salt.
- 2
In a separate bowl, combine ricotta cheese, 1/2 cup milk, egg yolks, lemon zest, and melted butter. Mix until smooth.
- 3
Pour the ricotta mixture into the dry ingredients and stir until just combined. Do not overmix.
- 4
In a clean bowl, beat the egg whites with a mixer until stiff peaks form.
- 5
Gently fold the beaten egg whites into the pancake batter.
- 6
Heat a lightly oiled griddle or frying pan over medium heat.
- 7
Pour or scoop the batter onto the griddle, about 1/4 cup per pancake.
- 8
Cook for 3-4 minutes per side, until golden brown and cooked through. These pancakes are delicate, so flip carefully.
- 9
Serve warm with desired toppings.
