Ricotta Pancakes
Servings: 6
Ingredients
- 1 ½ c all-purpose flour
- ¼ c white cornmeal
- ⅛ c sugar
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 2 eggs separated
- ½ c ricotta cheese
- 2 c buttermilk
For serving
- maple syrup or
- jam or
- butter & powdered sugar
Instructions
- In a mixing bowl, combine the flour, cornmeal, sugar, salt, baking soda, and baking powder. Set this aside for now.
- 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.
- 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.
- Enjoy!
See This Recipe:
https://cosmopolitancornbread.com/ricotta-pancakes/Equipment Used
- griddle or
- skillet
Nutrition
Serving: 1c | Calories: 263kcal | Carbohydrates: 38g | Protein: 11g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 74mg | Sodium: 443mg | Potassium: 213mg | Fiber: 2g | Sugar: 8g | Vitamin A: 302IU | Calcium: 168mg | Iron: 2mg
