You’ll want to make these light as a feather Ricotta Pancakes very soon!
I find that making pancakes is most easily done on my electric griddle. The temperature holds steady and I can cook many of them at a time.
Ricotta Pancakes
These ricotta pancakes are some of the lightest, and fluffiest pancakes you'll ever make! This recipe makes about 18 - 4 inch pancakes
Ingredients
- 1 1/2 c flour
- 1/4 c white cornmeal
- 1/8 c sugar
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 eggs, separated
- 1/2 c ricotta cheese
- 2 c buttermilk
Instructions
- In a mixing bowl, combine the flour, cornmeal, sugar, salt, baking soda, and baking powder. Set aside.
- Separate the eggs, placing the egg yolks in a medium sized bowl and the whites in another deep mixing bowl.
- Add the ricotta cheese to the egg yolks. Whisk together and then whisk in the buttermilk.
- Pour the cheese mixture into the flour mixture and mix until just combined and smooth. Set aside.
- Beat the egg whites until they form stiff peaks, but not to the point that they look dry. Gently fold the egg whites into the batter until just combined.
- On an oiled skillet or griddle, cook by quarter cups until golden.
- Enjoy!
Nutrition
Serving: 1cCalories: 263kcalCarbohydrates: 38gProtein: 11gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 74mgSodium: 443mgPotassium: 213mgFiber: 2gSugar: 8gVitamin A: 302IUCalcium: 168mgIron: 2mg
If nutritional values are provided for this recipe, they are an estimate and will vary depending on the brands of ingredients you use. The values do not include optional ingredients or when ingredients are added to taste or for serving. If nutritional values are very important to you, I suggest using your favorite nutritional calculating tool with the brands you use.
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