Breakfast Ricotta Pancakes
Breakfast Ricotta Pancakes recipe
Yield
8 servingsPrep
6 minCook
4 minReady
15 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
ricotta cheese
|
|
| 2 | tablespoons |
sugar, superfine
|
|
| 1 | large |
eggs
lightly beaten |
|
| 1 | cup |
milk
low-fat |
|
| 1 | cup |
self-rising flour
|
|
| 20 | grams |
butter
melted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
ricotta cheese
|
|
| 3E+1 | ml |
sugar, superfine
|
|
| 1 | large |
eggs
lightly beaten |
|
| 237 | ml |
milk
low-fat |
|
| 237 | ml |
self-rising flour
|
|
| 2E+1 | grams |
butter
melted |
|
Directions
Whisk ricotta, sugar and egg together in a bowl.
Whisk in milk then flour.
Brush a non-stick frying pan with a little butter and heat on medium.
In batches, cook ¼cup measures of batter for 2 minutes each side, until golden.
Stack on a plate and keep warm.
Wipe pan with paper towel between batches, brush with more butter and cook remaining batter.
Serve with fresh berries, syrup or cream if desired.
