Ricotta Cheese Pancakes
Use up any leftover ricotta cheese to make these soft and fluffy pancakes! They’re perfect for breakfast or brunch! Ricotta cheese also gives the pancakes a little extra protein.
Ingredients
- 1 cup all purpose flour
- 1/4 cup sugar
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 3 eggs
- 3/4 cup ricotta cheese (I used regular 10% ricotta cheese)
- 1/4 cup milk (I used skim milk)
- 1 Tbsp vanilla extract
- 2 Tbsp unsalted butter, melted
- Butter for cooking
Instructions
- In a small bowl, mix the flour, sugar, baking powder and salt.
- In a large bowl, whisk the eggs. Add the ricotta cheese, milk, vanilla extract and melted butter. Whisk together until smooth.
- Add flour mixture to the egg mixture. Whisk until smooth and combined. The batter will be thicker than a typical pancake batter.
- Melt a small amount of butter in a non-stick fry pan on medium-low heat. Use a ¼ cup measuring cup to scoop the batter and drop the batter in the shape of a circle into the fry pan. Allow enough space between the pancakes so that you can still fit a spatula to flip them. (I make 2 small pancakes in a 10 inch fry pan.)
- Cook for about 2 to 3 minutes or until the bottoms begin to turn golden brown. (Note that the pancakes will not bubble as much as a regular pancake, so watch the pancakes carefully and check the bottoms for colour.) Flip the pancakes and cook for another 30 to 45 seconds or until the bottom is golden brown. Turn down the heat slightly if needed. Remove the cooked pancakes onto a plate.
- Using a small piece of wet paper towel, carefully wipe any excess butter from the hot fry pan (otherwise it will cause the next pancakes to burn / brown too quickly.) You can also allow the pan to cool or decrease the heat slightly or use another clean pan. Add a small amount of butter and continue to cook the remaining pancakes.
- Enjoy with maple syrup and fresh fruit! Makes 9-11 small pancakes.
