Ricotta Pancakes

Name: Ricotta Pancakes
Total time: 2700 s
Yield: 8 servings
Cuisine: American
Ingredients: 250 grams Full fat ricotta cheese; 125 ml Milk (semi-skimmed or whole); 2 Eggs, separated; 100 grams Flour; 1 tsp Baking powder; 1 pinch Sea salt; 1 tsp Baking soda; 1 tbsp Lemon juice; Butter, for frying

Assya @cook_3092384

Ricotta Pancakes

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Ingredients

45 mins

8 servings

250 gramsFull fat ricotta cheese
125 mlMilk (semi-skimmed or whole)
2Eggs, separated
100 gramsFlour
1 tspBaking powder
1 pinchSea salt
1 tspBaking soda
1 tbspLemon juice
Butter, for frying

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Steps

45 mins

1

Put the ricotta, milk and egg yolks into a bowl and mix well to combine.
2

Sift the flour with baking powder and salt
3

Stir in the flour, baking powder and salt and gently whisk to make a smooth batter.
4

Beat the egg whites until they become foamy until they form soft peaks and then fold them into the ricotta mixture.
5

Heat a frying pan on medium and add some butter
6

Pour some batter and slowly spread on the pan as it will not be very liquid
7

Cook each side for 45 seconds to 1 minute. The first side is cooked when it will be bubbly and the edges will be golden. The second side is done when you can see a little swelling on the pancake
8

Once cooled the pancaked can be frozen. Stack them with wax paper and wrap tightly in plastic. To reheat, thaw in the microwave and get them in a hot pan for a few seconds. This recipe