Рецепт Fluffy Ricotta Pancakes
Ингредиенты
- 1 cup ricotta cheese
- 3/4 cup flour
- 1/2 teaspoon baking powder
- 1 1/2 tablespoons sugar
- pinch salt
- 3/4 cup milk
- 3 eggs, divided
- 1/2 teaspoon vanilla
Инструкции
- Set ricotta in a fine mesh strainer about 30 minutes before you start cooking, to drain off excess liquid.
- Whisk together flour, baking powder, sugar, and salt in a bowl. Combine ricotta, milk, egg yolks, and vanilla in a separate bowl.
- Beat the egg whites in an electric mixer until stiff.
- Add the dry ingredients to the ricotta and milk mixture, stirring gently until just combined.
- Whisk in a small amount of the egg whites to lighten the batter, then fold in the remaining whites.
- Heat a griddle over medium-high heat, and brush the surface with butter.
- Use a ladle or measuring scoop (I used a 1/3 cup measure) to pour batter onto the griddle. Cook pancakes for about 3 or 4 minutes, then flip, cooking until both sides are golden brown.
- Spread lemon curd between pancakes and dust with powdered sugar. Or serve with syrup and/or fruit.
Nutrition Facts
Amount Per Serving | %DV |
---|---|
Serving Size 84g | |
Recipe makes 8 servings | |
Calories 138 | |
Calories from Fat 51 | 37% |
Total Fat 5.71g | 7% |
Saturated Fat 2.99g | 12% |
Trans Fat 0.0g | |
Cholesterol 85mg | 28% |
Sodium 163mg | 7% |
Potassium 103mg | 3% |
Total Carbs 13.76g | 4% |
Dietary Fiber 0.3g | 1% |
Sugars 3.84g | 3% |
Protein 7.5g | 12% |