Description
This is a well loved recipe! I have an old, small crumpled piece of paper with this recipe hand written out from some years ago, not sure where it came from! I have my own scribbles and scratches on it, so I must have changed it somewhere in time, but this is how I have been making it the last 10 years. It is our favorite pancake recipe. So light, a little tangy, and very satisfying. Perfect with some fresh blueberries or strawberries.
Ingredients
- 1 cup ricotta cheese plus
- 2 tablespoons ricotta cheese
- ½ cup skim milk
- 2 eggs, separated
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- 1 pinch salt
- 1 tablespoon canola oil, or as needed
Instructions
- Preheat a griddle to 325 degrees F (165 degrees C) or place a non-stick skillet over medium-low heat.
- Stir ricotta cheese
- milk
- and egg yolks together in a bowl until combined.
- Whisk flour
- baking powder
- and salt together in a bowl; stir in ricotta mixture.
- Whisk egg whites in a bowl until frothy; fold into ricotta mixture.
- Oil preheated griddle with about 1 teaspoon canola oil; pour 1/4 cup batter onto hot griddle for each pancake. Cook until evenly golden brown
- 1 to 2 minutes; turn and cook until evenly golden on other side
- 1 to 2 minutes more. Repeat with remaining batter
- oiling griddle between batches.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Servings: 12