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  • Ricotta Pancakes

    1 vote
    Ricotta Pancakes
    Prep time:
    Cook time:
    Servings: 10
    by Ann Harris
    8 recipes
    		 >
    A perfectly simple dessert--top with powdered sugar, drizzle with chocolate or top with fruit--or all three!!

    Ingredients

    • 1 pound fresh ricotta
    • 4 eggs, separated
    • 2 tbsp. sugar
    • 1/2 cup unbleached flour
    • 1 tsp. vanilla extract
    • 1/2 tsp. almond extract (optional, although this makes the pancakes taste yummier)
    • 1/2 tsp. cinnamon
    • 1 tbsp. sugar

    Directions

    1. Separate eggs; set egg whites aside.
    2. Heat a large skillet or griddle on medium heat.
    3. Beat egg yolks on medium speed. Add sugar and beat yolks til pale (about 1-2 minutes). Stir in cinammon, extract(s) and ricotta.
    4. Wash and dry beaters, then beat egg whites with 1 tbsp. sugar til fluffy.
    5. Alternately fold in egg whites and flour.
    6. Once everything is incorporated, add a bit of butter or non-stick cooking spray to your pan or griddle and ladle out the mixture (pancakes should be about 3 inches in diameter).
    7. Cook evenly on both sides, about 2-3 minutes per side.
    8. Serve warm with the topping(s) of your choice or as is!

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