Melt butter and set aside to cool.
Separate eggs - yolks into large bowl and whites into medium bowl.
In a small bowl, whisk together flour, baking powder and salt.
In the large bowl, whisk together egg yolks, melted butter, vanilla extract, ricotta cheese and milk until smooth. Add in flour mixture and whisk until just combined and no streaks of dry ingredients remain.
In the medium bowl, beat egg whites to soft peaks, beating in the sugar as the egg whites become foamy. Fold into ricotta mixture.
Heat a griddle or skillet over medium-high heat until a drop of water placed on the surface skitters around. Drop batter in 1/4 cup dollops and cook until golden on both sides, about 2 minutes per side. Serve immediately.
Lower the heat slightly once the pancakes have started cooking.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (257g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 206 (48%)|
|Amt Per Serving||% DV|
|Total Fat 22.9g||31 %|
|Saturated Fat 9g||45 %|
|Monounsaturated Fat 8.1g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 726.6mg||224 %|
|Sodium 375.2mg||13 %|
|Potassium 325.9mg||9 %|
|Total Carbohydrate 26.8g||8 %|
|Dietary Fiber 0.6g||3 %|
|Sugars, other 26.1g|
|Protein 29.2g||42 %|
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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: 432
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