Ricotta Pancakes have become a weekend tradition at our home. This recipe creates incredibly tasty pancakes that are rich in protein, slightly sweet, fluffy, and bursting with flavor. The ricotta cheese provides a lovely, creamy texture, and with less flour, they are lighter on the stomach compared to most pancakes.
When my mother made these pancakes during my childhood, I adored them. I appreciate them even more now with this updated recipe. Give them a try this weekend and savor the love!
Ingredients
3 large eggs, separated, yolks lightly beaten
1 cup full- at ricotta or cottage cheese
1/2 tsp vanilla extract
1/8 cup sugar
1/3 cup all-purpose flour
1/4 tsp baking powder
1/8 tsp sea salt
few dashes cinnamon
Instructions
In a large mixing bowl, beat egg whites on medium-high speed until stiff, glossy peaks form. Set aside.
In a separate mixing bowl, stir together egg yolks, ricotta cheese, vanilla, sugar, flour, baking powder, salt, and cinnamon. Gently fold the egg whites into the batter with a rubber spatula.
Melt a bit of refined coconut oil or butter in a griddle/large skillet over medium-high heat. Once the griddle is hot, place about ¼ cup of batter onto the skillet for each pancake, working in batches. Cook until surfaces bubble and edges are set, about 1 minute. Flip pancakes, cooking about 3 minutes more until undersides are golden brown. It is important to only flip the pancakes once. Flipping the pancakes multiple times will cause them to lose their fluffiness.
Repeat process until you have worked through all the batter. These pancakes tend to deflate a bit after cooking, so serve immediately for the best results. I usually serve them with real maple syrup but they are also delicious with berries, jam, powdered sugar, or just a simple pat of butter.
Adapted from: Martha Stewart's Cottage Cheese Pancakes with Lemon and Brent * Cottage Cheese Pancakes from dramatic pancake
Prep time: 10 mins Cook time: 15 mins Total time: 25 mins
Serves: makes 12 small pancakes which is about 2.5 servings