This Ricotta Pancake Recipe Is Too Good To Be True

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Time to start planning a cozy brunch at home for this weekend!

– all purpose flour – ricotta strained if a lot of liquid – buttermilk – large eggs separated yolks from whites – sugar – salt – vanilla extract – canola oil for cooking


– Whisk together the dry ingredients in a small bowl and set aside. – In a large bowl, combine the ricotta, egg yolks, buttermilk, vanilla. Mix until blended. – In a small bowl, beat egg whites until medium-stiff peaks are formed. – Add the dry ingredients into the wet, mixing until just combined and no lumps are formed. – Take about 1/3 of the egg whites and combine them into the batter. Try not to knock too much air out.


– Fold in egg whites. Put in the fridge for 10 mins. – Heat a skillet over medium with 1 tbsp of canola oil. In about 1/3 cup potions spoon the batter into the center of the pan. – Once bubbles break through, flip the pancake and cook for another minute or two. – Occasionally wipe out the skillet and add fresh oil. – Serve immediately with your favorite fruit topping.


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