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Friday, January 15, 2016

the best ricotta pancakes

Ingredients

  • Servings: 12
  • 1 cup ricotta cheese plus
  • 2 tablespoons ricotta cheese
  • 1/2 cup skim milk
  • 2 eggs, separated
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 pinch salt
  • 1 tablespoon canola oil, or as needed

Recipe

    Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 25 mins

  • preheat a griddle to 325 degrees f (165 degrees c) or place a non-stick skillet over medium-low heat.
  • stir ricotta cheese, milk, and egg yolks together in a bowl until combined.
  • whisk flour, baking powder, and salt together in a bowl; stir in ricotta mixture.
  • whisk egg whites in a bowl until frothy; fold into ricotta mixture.
  • oil preheated griddle with about 1 teaspoon canola oil; pour 1/4 cup batter hot griddle for each pancake. cook until evenly golden brown, 1 to 2 minutes; turn and cook until evenly golden on other side, 1 to 2 minutes more. repeat with remaining batter, oiling griddle between batches.

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