arrow-left icon arrow-right icon behance icon cart icon chevron-left icon chevron-right icon comment icon cross-circle icon cross icon expand-less-solid icon expand-less icon expand-more-solid icon expand-more icon facebook icon flickr icon google-plus icon googleplus icon instagram icon kickstarter icon link icon mail icon menu icon minus icon myspace icon payment-amazon_payments icon payment-american_express icon ApplePay payment-cirrus icon payment-diners_club icon payment-discover icon payment-google icon payment-interac icon payment-jcb icon payment-maestro icon payment-master icon payment-paypal icon payment-shopifypay payment-stripe icon payment-visa icon pinterest-circle icon pinterest icon play-circle-fill icon play-circle-outline icon plus-circle icon plus icon rss icon search icon tumblr icon twitter icon vimeo icon vine icon youtube icon

Ricotta Pancakes

Adapted By Brennan's 27 Sep 2018

Serving Size: Makes about 40 small pancakes.

Ingredients

4 large eggs, separated

2 cups ricotta cheese

2/3 cup sour cream

1 1/3 cups all-purpose flour

1 Tablespoon baking powder

1/2 teaspoon salt

1/2 teaspoon baking soda

1 1/2 cups whole milk

Melted butter

maple syrup

Adapted From: Epicurious.com

Description
A great alternative to traditional pancakes. Served here with maple syrup, they are also great with a hint of cinnamon added to the batter served with an apple compote or with a hint of lemon zest added to the batter and served with blueberry compote or topped fresh strawberries and whipped cream.

Preparation
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. Add flour mixture to yolk mixture and stir until combined. Stir in milk. Using electric mixer, beat whites in another large bowl on medium speed until soft peaks form. Fold beaten whites into batter. Heat griddle or large skillet over medium heat. Brush with butter. Working in batches, spoon 2 tablespoons batter onto griddle for each pancake. Cook until golden brown, about 3 minutes per side. Serve with maple syrup.