• Ricotta Cheese Pancakes

    2 votes
    Prep time:
    Cook time:
    by Karen Chow
    3 recipes
    Light, airy, lightly sweetened, these are the perfect brunch (or anytime) treat. No syrup necessary--they're yummy on their own.


    • 3/4 C. unbleached flour
    • 4 T. sugar
    • 1/2 tsp. baking powder
    • 1/4 tsp. salt
    • 1 1/3 C. Ricotta cheese
    • 3 egg yolks
    • 1/2 C. milk
    • 3 egg whites


    1. Whisk together dry ingred (flour, sugar, baking powder, salt) & sift to make more airy/light
    2. Beat 1 minute together in separate bowl: ricotta, egg yolks
    3. Alternately add a little of flour mixture (step #1) and milk to the ricotta/egg yolk mixture until well-incorporated.
    4. Beat egg whites with electric mixer until stiff.
    5. Fold egg whites into ricotta mixture (Step #3)
    6. Heat 1 T. butter or oil in a skillet over medium-high heat and cook pancakes until light golden brown on each side. Re-grease pan as necessary while cooking pancakes. Keep cooked pancakes warm in oven until ready to serve.

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    • kathy gori
      kathy gori
      these look wonderful, so light and tasty!

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