Description
Delicate ricotta cheese pancakes are moist with a mild cheese flavor that adds subtle richness along with a hint of vanilla and lemon zest.
Ingredients
Units
Scale
- 250g (8.8 ounces) ricotta cheese
- 140g (5 ounces) all-purpose flour
- 1/2 teaspoon baking powder
- 1 pinch salt
- 2 tablespoons sugar
- 2 eggs, separated
- 160ml (5.4 fluid ounces) milk
- 1/2 teaspoon vanilla extract
- 1 teaspoon lemon zest
Instructions
- In a food processor, combine the ricotta cheese, flour, baking powder, salt, sugar, egg yolks, milk, vanilla extract, and lemon zest. Pulse until the mixture is smooth and well combined.
- In a separate bowl, whip the egg whites with a pinch of salt until stiff peaks form.
- Gently fold the whipped egg whites into the ricotta mixture, being careful not to deflate the batter.
- Heat a non-stick pan over medium heat. Lightly grease the pan if necessary.
- Pour about 1/4 cup of batter onto the pan for each pancake. Cook for 2-3 minutes on each side, or until golden brown and cooked through.
- Serve the pancakes warm, optionally with syrup or fresh fruit.
Notes
These pancakes are delicious on their own and don’t necessarily need syrup. For a variation, try adding fresh berries to the batter. Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 250
- Sugar: 6
- Sodium: 150
- Fat: 12
- Carbohydrates: 28
- Fiber: 1
- Protein: 10
- Cholesterol: 90