Description
These fluffy pancakes are infused with fennel and ricotta, and are deliciously stuffed with sweet strawberry preserves.
Ingredients
Units
Scale
- 1 cup ricotta cheese
- 1 tablespoon fennel seeds
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs, separated
- 1 1/2 cups milk
- 1/4 cup melted butter
- Bonne Maman Strawberry Preserves
Instructions
- In a large bowl, mix together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together ricotta, milk, egg yolks, and melted butter.
- Combine the wet and dry ingredients, mixing until just combined.
- In a separate bowl, beat egg whites until stiff peaks form, then gently fold into the batter.
- Heat a non-stick skillet over medium heat and lightly grease it.
- Pour 1/4 cup of batter onto the skillet, add a spoonful of strawberry preserves in the center, and cover with a bit more batter.
- Cook until bubbles form on the surface and edges are golden, then flip and cook the other side.
- Repeat with remaining batter and preserves.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 350
- Sugar: 12
- Sodium: 300
- Fat: 15
- Carbohydrates: 45
- Fiber: 2
- Protein: 10