Ricotta Pancakes

Servings: 4 servings

Author: Chef Abbie Gellman RD

Prep Time:
15 minutes

Cook Time:
10 minutes

Total Time:
25 minutes

Breakfast

kid friendly kid food ricotta pancakes vegetarian breakfast

Instructions

1 In a medium bowl, mix together flours, baking powder, sugar, and salt.
2 In a large bowl, mix together ricotta, milk, egg yolks, and vanilla. Add the dry
ingredients to the ricotta and milk mixture, stirring gently until just
combined.
3 In a small bowl, beat the egg whites with a handheld electric mixer or handheld
whisk until stiff. Stir a small scoop of the egg whites into the pancake batter
to lighten the batter, then fold in the remaining whites with a spatula.
4 Heat a griddle over medium-high heat. Melt a small bit of butter in the pan,
just enough to coat the surface. Use a 1/3-cup measure to pour batter onto the
hot griddle for each pancake. Cook the pancakes for about 3 or 4 minutes, until
the undersides are golden and you see a few bubbles popping through the
pancakes. Flip the pancakes and cook another 2 to 3 minutes, until golden.
Repeat with the remaining pancakes.
5 Serve the pancakes immediately, with maple syrup, fruit jam, lemon curd, or
powdered sugar.