Ricotta Cheese Pancakes
Use up any leftover ricotta cheese to make these soft and fluffy pancakes! They’re perfect for breakfast or brunch! Ricotta 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, and whisk until everything is mixed together. The batter will be thicker than a typical pancake batter.
- Melt a small amount of butter in a non-stick fry pan on medium 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. (I was able to fit 3 small pancakes in a 10 inch fry pan.)
- Cook for about 2-3 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 seconds to 1 minute or until the bottom is golden brown. Remove the cooked pancakes onto a plate.
- Wipe any excess hot butter from the hot fry pan (otherwise it will cause your pancakes to burn / brown too quickly.) Allow the pan to cool or decrease the temperature or use a second pan. Add a small amount of butter and continue to cook the remaining pancakes, two or three pancakes at a time.
- Enjoy with fresh fruit and maple syrup!
