Ricotta Pancakes
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 40 small pancakes
- 1/2 teaspoon salt
- melted butter
- 1/2 teaspoon baking soda
- 1 tablespoon baking powder
- 2 cups ricotta cheese
- 2/3 cup sour cream
- maple syrup
- 1 1/2 cups whole milk
- 1 1/3 cups all purpose flour
- 4 large eggs, separated
- Carbohydrate 4 g(1%)
- Cholesterol 29 mg(10%)
- Fat 4 g(5%)
- Fiber 0 g(0%)
- Protein 3 g(6%)
- Saturated Fat 2 g(10%)
- Sodium 82 mg(3%)
- Calories 60
Preparation Whisk yolks, ricotta and sour cream in large bowl to blend. Whisk flour, baking powder, salt and baking soda in another large bowl to blend. Add flour mixture to yolk mixture and stir until combined. Stir in milk. Using electric mixer, beat whites in another large bowl on medium speed until soft peaks form. Fold beaten whites into batter. Heat griddle or large skillet over medium heat. Brush with butter. Working in batches, spoon 2 tablespoons batter onto griddle for each pancake. Cook until golden brown, about 3 minutes per side. Serve with maple syrup.
Preparation Whisk yolks, ricotta and sour cream in large bowl to blend. Whisk flour, baking powder, salt and baking soda in another large bowl to blend. Add flour mixture to yolk mixture and stir until combined. Stir in milk. Using electric mixer, beat whites in another large bowl on medium speed until soft peaks form. Fold beaten whites into batter. Heat griddle or large skillet over medium heat. Brush with butter. Working in batches, spoon 2 tablespoons batter onto griddle for each pancake. Cook until golden brown, about 3 minutes per side. Serve with maple syrup.
