Ricotta Pancakes

Wednesday, April 5, 2017

This past weekend was my church's General Conference.  Basically, it is a semiannual meeting with speakers, singing, and inspiring messages.  It is one of the highlights of my spring.  

Typically I try to do something to make it special, so a fun breakfast seemed appropriate.  I had made these ricotta pancakes before, remembered them being really great.  They definitely didn't disappoint. They were a delicious start to a terrific day.  

They would also be a great Easter breakfast, because they are pretty fast, and quite simple to make (although you do have to whip the egg whites).  

Ricotta Pancakes: 
Yields 15-20 pancakes

1 1/2 cups flour
1 tsp baking powder
1 1/2 tsp salt
3 large eggs, separated
1 3/4 cups plus 2 Tbs milk
1/2 cup plus 2 Tbs ricotta cheese
1/4 cup sugar

1 Tbs pure vanilla extract

In a medium bowl, combine the flour, baking powder and salt.  

In a stand mixer, take the egg whites, and whip them until soft peaks form.  

In a large bowl, combine the egg yolks, the milk, the ricotta, the sugar and the vanilla.  

Add the flour mixture and stir until smooth.  Add the egg whites and mix until no streaks are left.  

Heat a griddle until piping hot.  Pour 1/4 cup or so onto the griddle.  Once bubbles form on the top, flip and let cook for another 15- 30 seconds, then remove.  Eat while hot.  

Top with fresh fruit and yogurt or whipped cream, or butter and maple syrup (my personal favorite).  

Freeze any leftovers for up to 2 weeks.  

1 comment

  1. These pancakes look amazing! I was hoping this recipe would be on the blog after you shared on instagram! I'm going to have to try them the next time we have ricotta in the house!


Note: Only a member of this blog may post a comment.

Measure & Whisk: Real food cooking with a dash of minimalist living © . Harlie Ave Design .