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.