Sunday, June 28, 2009

Ricotta Pancakes

Sunday breakfast was HEAVEN! Homemade ricotta pancakes topped with fresh berries, pure maple syrup and a side of bacon! OMG, these pancakes are so light and fluffy and lightly crisped on the edges because they are cooked in butter. One good thing is that they are mainly protein with only a little flour so they are not a heavy carbohydrate for breakfast. Highly recommend trying these. I think the recipe also allows for variations or different flavors or zests added to the batter. Enjoy!
Ricotta Pancakes
1/2 c. flour
1 tsp. baking powder
1 pinch salt
3 eggs, separated
2/3 c. milk
1/2 lb. ricotta
Blend above ingredients until well combined and smooth batter excluding the egg whites. In a separate bowl, whip egg whites until they form soft peaks. Gently fold in whipped egg whites into batter. Pour batter a ladle at a time into a buttered skillet and cook until lightly browned on both sides. Serve with fresh berries and/or pure maple syrup.
~Enjoy~

1 comment:

  1. Oh yummy...can't wait to try this recipe. I think that would have been worthy of a phone call! They look delicious, and with the fresh berries...heaven!

    ReplyDelete

Fall Background page