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 cup flour
- 1/4 c white cornmeal
- 1/8 cup sugar
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 eggs, separated
- 1/2 c ricotta cheese
- 2 cups 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 pint 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
Nutritional information is auto-generated and the accuracy is not guaranteed.
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