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Ricotta pancakes

Ricotta pancakes

By Lily Du
0’ Prep time
0’ Cook time
0’ Total time
177 Calories
9 Serving

Summary

If you’ve never had ricotta pancakes, get ready to be converted—this version delivers wonderful flavor and a dreamy texture in every forkful.
Lily Du 0 Followers

Step by Step

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Step 1

Heat a large nonstick pan or griddle over medium-low heat.
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Step 2

In a small bowl, whisk together the flour, sugar, baking powder, and salt.
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Step 3

In a large bowl, whisk the eggs vigorously until foamy, about 30 seconds. Add the ricotta, milk, vanilla and melted butter and whisk until evenly combined. Add the flour mixture and gently whisk just until evenly combined.
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Step 4

Generously oil the pan/griddle. Once the oil is hot and shimmering, drop ¼-cup portions of batter onto the pan/griddle. Repeat, spacing the rounds at least an inch apart. Cook until the bottoms are golden brown and the tops are bubbling, about 3 minutes. Flip and cook until the other sides are golden brown, 30 seconds to 1 minute more. (It's important that the pancakes don't cook too slowly or too quickly, so adjust the heat according to the timing specified.) Repeat with more oil and the remaining batter. Serve warm with maple or blueberry syrup.

Ingredient

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