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Set ricotta in a fine mesh strainer about 30 minutes before you start cooking, to drain off excess liquid. We used fresh ricotta from Whole Foods that was pretty dry. If you are using a commercial brand that's runny, you may want to drain it longer (or make your own).
Whisk together flour, baking powder, sugar, and salt in a bowl.
Combine ricotta, milk, egg yolks, and vanilla in a separate bowl.
Beat the egg whites in an electric mixer until stiff.
Add the dry ingredients to the ricotta and milk mixture, stirring gently until just combined.
Whisk in a small amount of the egg whites to lighten the batter, then fold in the remaining whites.
Heat a griddle over medium-high heat, and brush the surface with butter.
Use a ladle or measuring scoop (we used a 1/3 cup measure) to pour batter onto the griddle.
Cook pancakes for about 3 or 4 minutes, then flip, cooking until both sides are golden brown.
Spread lemon curd between pancakes and dust with powdered sugar. Or serve with syrup or fruit.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (150g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 119 | ||
Calories from Fat: 56 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.2g | 8 % | |
Saturated Fat 3.3g | 17 % | |
Monounsaturated Fat 2g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 96.6mg | 30 % | |
Sodium 1079.8mg | 37 % | |
Potassium 210mg | 6 % | |
Total Carbohydrate 6.4g | 2 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 6.4g | ||
Protein 9.1g | 13 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 119
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