PescetarianPollotarian
Ricotta Pancakes
Light and fluffy pancakes made with ricotta and folded egg whites, finished on a buttered griddle until golden.
- 35
- min
- 4
- servings
- ~380
- kcal per serving
- Difficulty:
- Easy
Plan a week with this recipeFree for 7 days, no card.
01Method
- 1
Warm a nonstick griddle over medium-high heat.
- 2
In a large bowl, combine the flour, sugar, salt, lemon zest, ricotta, and egg yolks, stirring until the mixture is smooth and uniform.
- 3
In a separate bowl, whip the egg whites to stiff peaks, then gently fold them into the ricotta batter.
- 4
Lightly grease the hot griddle with butter.
- 5
Pour the batter onto the griddle in roughly half-cup portions and cook approximately 2 minutes per side until golden brown. Keep finished pancakes warm in a low oven until ready to serve.
Allergens
EggsGlutenMilk
Allergen information is derived from ingredients and is indicative. Always check the label of the actual product.
