Ricotta Pancakes

🛒 Ingredients

• Ricotta cheese, whole milk 125 g · 190 kcal
• Large egg 50 g · 72 kcal
• All-purpose flour 30 g · 109 kcal
• Milk (2% fat) 30 g · 15 kcal
• Vanilla extract 5 g · 15 kcal
• Baking powder 3 g · 1 kcal
• Unsalted butter 5 g · 36 kcal

👨‍🍳 Instructions

1. Separate the egg; whisk the egg yolk with ricotta cheese, milk, vanilla extract, and granulated sugar in a medium bowl until smooth.
2. In a separate bowl, whisk together the all-purpose flour and baking powder, then gently fold this dry mixture into the ricotta mixture until just combined.
3. In a clean, dry bowl, beat the egg white with a pinch of salt until stiff peaks form, then gently fold the egg white into the ricotta batter in two additions.
4. Heat a lightly buttered griddle or non-stick pan over medium-low heat. Pour about 1/4 cup of batter per pancake, cooking 2-3 minutes per side until golden brown and cooked through.
5. Serve immediately with your favorite toppings like maple syrup, fresh berries, or powdered sugar.