These fluffy Ricotta Pancakes are an airy twist on the breakfast classic, elevated by ricotta cheese. The creamy cheese blends with buttermilk to make a light batter, creating pancakes that are pillowy soft. Quick to whip up and cook, they’re perfect topped with fresh berries, a drizzle of maple syrup, or a dusting of powdered sugar for a decadent yet simple breakfast or brunch.
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To Make This Recipe You Will Need:
- all-purpose flour
- white cornmeal
- sugar
- salt
- baking soda
- baking powder
- eggs
- ricotta cheese
- buttermilk
In a mixing bowl, combine all-purpose flour, cornmeal, sugar, salt, baking soda, and baking powder. Set these aside for now.
Separate 2 eggs, placing the egg yolks in a medium sized bowl and the whites in another deep mixing bowl.
Add ricotta cheese to the egg yolks. Whisk these together and then whisk in some buttermilk.
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Pour the ricotta cheese mixture into the flour mixture and mix until just combined and smooth. Set this 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.
Heat a skillet or griddle over medium heat, add some oil or butter to grease the skillet. Cook the pancaked by quarter cups, until golden on both sides.
Serve with syrup, jam or butter and powdered sugar.
Enjoy!
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