Use the leftover ricotta from last night’s lasagna for these amazing Ricotta Pancakes. The ricotta keeps these pancakes nice and moist and gives them such a rich flavor!
Makes 10 pancakes
1 cup flour (could use a 1-for-1 GF alternative)
1 tbsp sugar or coconut sugar
1 1/2 tsp baking powder
1 cup ricotta cheese, whole fat or reduced fat
2/3 cup milk
1/2 tsp vanilla
2 large eggs, yolks and whites separated
butter for greasing the pan or skillet
Preheat griddle to 350 degrees or set a large pan aside.
Combine flour, sugar and baking powder in a large bowl and mix well.
Whisk egg whites in a medium bowl with a hand whisk or electric mixer. These do not need to form stiff peaks but just need to be white and frothy.
Combine ricotta, milk, vanilla and egg yolks in a medium bowl and whisk until well combined.
Pour ricotta mixture into dry ingredients and gently fold with a spatula or wooden spoon until well incorporated. It’s ok for there to be a few lumps, you do not want to over mix the batter. Fold in the egg whites.
Place butter on preheated griddle or pan and drop batter in 1/4 cup amounts, cooking for 3 minutes, flip and cook for an additional 2 minutes.
Serve with butter, maple syrup and fresh fruit!
Recipe by Just So Tasty