Description
Delicate with a creamy inside, these ricotta hotcakes are something to try! Incredibly easy to make with minimal ingredients.
Ingredients
Units
Scale
- 1 1/3 cup ricotta cheese
- 3/4 cup milk
- 4 large eggs, whites and yolks separated
- 1 tsp. vanilla extract
- 1 cup all-purpose flour
- 2 Tbsp. cane sugar
- 1 tsp. baking powder
- Pinch of salt
- Butter or non-stick spray, for cooking
Instructions
- In a large bowl, whisk together the ricotta cheese, milk, egg yolks, and vanilla.
- In a separate bowl, whisk the flour, sugar, baking powder, and salt. Add to the ricotta mixture, stirring gently until just combined.
- Beat the egg whites with an electric mixer on high speed until stiff peaks form (tips stand straight). Gently fold in the egg whites into the batter in two batches using a wooden spoon or rubber spatula. The batter will be airy and light. Do not overmix.
- Heat a non-stick skillet or griddle over medium heat. Coat with butter or a non-stick spray. Drop about 2 heaping tablespoons of batter per hotcake into the pan. Cook for about 2-3 minutes per side or until golden. Repeat with the remaining hotcakes. Serve immediately.
Nutrition
- Serving Size: 4 hotcakes
- Calories: 186
- Sugar: 4.5 g
- Sodium: 372 mg
- Fat: 7.9 g
- Carbohydrates: 18.2 g
- Protein: 10.2 g
- Cholesterol: 114.5 mg