Cheesy Ricotta Cheese Pancakes
Cheesy Ricotta Cheese Pancakes recipe
Yield
12 servingsPrep
15 minCook
5 minReady
20 minTrans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
ricotta cheese
drained |
|
| 6 | each |
egg yolks
|
*
|
| ¼ | cup |
sugar
|
|
| 6 | tablespoons |
all-purpose flour
|
|
| ½ | teaspoon |
vanilla extract
|
|
| 6 | each |
egg whites
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
ricotta cheese
drained |
|
| 6 | each |
egg yolks
|
*
|
| 59 | ml |
sugar
|
|
| 9E+1 | ml |
all-purpose flour
|
|
| 2.5 | ml |
vanilla extract
|
|
| 6 | each |
egg whites
|
*
|
Directions
Beat together ricotta, egg yolks, sugar, flour and vanilla.
Beat egg whites to a soft peak with a pinch of salt and fold into the batter.
Make 2 to 3 inch pancakes on a hot greased griddle and brown on both sides over moderate to high heat, flipping after 2 to 3 minutes.
Serve immediately with fruit and maple syrup.
