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Ricotta Pancakes

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Ricotta Pancakes

Prep Time: Cook Time:

Ingredients

  • Egg, whole, raw | 4.00 medium
  • Butter without salt | 0.25 cup
  • Whole milk Ricotta cheese | 2.00 cup
  • Low fat sour cream | 0.67 cup
  • Self-rising enriched wheat flour | 1.25 cup
  • Low sodium baking powder | 2.00 tsp
  • Baking soda | 0.50 tsp
  • Salt | 0.50 tsp
  • Whole milk with added vitamin D | 1.50 cup
  • Maple syrup | 2.00 tbsp
Nutrition Facts (Per Serving)

Calories per serving: 131.17 mg

Fat per serving: 7.97 g

Saturated fat per serving: 4.74 g

Protein per serving: 5.49 g

Sodium per serving: 234.17 mg

Cholesterol per serving: 56.38 g

Instructions

  1. Whisk yolks, ricotta and sour cream in large bowl to blend. Whisk flour, baking powder, salt and baking soda in another large bowl to blend.
  2. Add flour mixture to yolk mixture and stir until combined.
  3. Stir in milk. Using electric mixer, beat whites in another large bowl on medium speed until soft peaks form.
  4. Fold beaten whites into batter.
  5. Heat griddle or large skillet over medium heat.
  6. Brush with butter. Working in batches, spoon 2 tablespoons batter onto griddle for each pancake.
  7. Cook until golden brown, about 3 minutes per side.
  8. Serve with maple syrup

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