Ricotta pancakes. Most ricotta pancake recipes have you separate the eggs and whip the whites, folding them into the batter at the end. The ricotta keeps the finished pancakes really moist. Compared to traditional buttermilk pancakes, they're fluffier in texture.
Delicious fluffy and thick ricotta pancakes. Apparently these pancakes are a total thing in Japan, and what I don't understand is that why they are a thing only in Japan. A time-tested favorite ricotta pancake recipe, this is a little tangy and very satisfying; perfect with fresh blueberries or strawberries. You can have Ricotta pancakes using 8 ingredients and 7 steps. Here is how you achieve that.
Ingredients of Ricotta pancakes
- You need of Ingredients.
- It’s 15 oz of carton ricotta cheese.
- Prepare 3 of eggs.
- It’s 3 of egg whites.
- It’s 4 tsp of sugar.
- Prepare 1/2 tsp of salt, optional.
- It’s 4 tbsp of canola oil.
- Prepare 1/2 cup of flour.
These easy ricotta pancakes are super rich, moist and incredibly delicious. Pairs perfectly with maple syrup and fresh berries. If you've never added ricotta to your baked goods, you are missing out! Lemon Ricotta Pancakes are light and fluffy and full of lemon flavor.
Ricotta pancakes step by step
- Lightly beat eggs and egg whites.
- Stir in flour, oil, and ricotta.
- Stir until just blended.
- cook on griddle for 2 minutes, flip over, cook another 2 minutes, until golden on both sides.
- serve with fresh fruit.
- Makes approx 10 to 12 pancakes. Will serve 3 to 4.
Ricotta adds a light and fluffy texture to the pancakes. The lemon juice and lemon zest give a lovely, but subtle lemon flavor. The ricotta cheese works to create an extra fluffy texture in each pancake, while the vanilla and grated lemon peel provide a sweet and tangy flavor in every bite. Sweet Cream Ricotta Pancakes are a game changer. This is a super versatile pancake recipe.