Ricotta gives these fluffy pancakes a rich and tender texture. Add lemon or orange zest for a citrus zing.
|Sugar||1/4 Cup (4 tbs)|
|Milk||1 Cup (16 tbs)|
|Pure vanilla extract||1 Teaspoon|
|Ricotta cheese||1 Cup (16 tbs)|
|Baking powder||1 Teaspoon|
|Melted butter||1/4 Cup (4 tbs)|
Separate egg whites from yolks.
Beat the egg whites to form stiff peaks.
Add sugar, milk and vanilla to egg yolks.
Whisk to combine.
Whisk in flour, baking powder, and cinnamon.
Add ricotta and mix until smooth.
Fold the egg whites into ricotta mixture, and let stand in refrigerator for 20 minutes.
Heat a non-stick fry pan over medium heat, and brush with butter.
Pour about 1/3 cup of batter into the pan.
Flip the pancakes when the edges are golden, and the bubbles on the surface of the pancake don't fill in about 2 minutes.
Cook, until set, about 1 minute more.
Serve pancakes with maple syrup, whipped cream, or powdered sugar.
Serving size Complete recipe
Calories 1904Calories from Fat 921
% Daily Value*
Total Fat 104 g160%
Saturated Fat 58 g290%
Trans Fat 0 g
Sodium 1236 mg51.5%
Total Carbohydrates 169 g56.3%
Dietary Fiber 3 g12%
Sugars 65 g
Protein 74 g148%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet