Ricotta Pancakes

4.50 from 6 votes

Once you taste these luscious ricotta pancakes, you'll be making them non-stop. Ricotta transforms them into airy, creamy, custardy delights.

Prep Time20

Cook Time40

Total Time1

Course: Breakfast, Brunch

Cuisine: American

Total Cost: $2.29 recipe / $0.57 serving

Servings: 2 pancakes each

Author: Monti Carlo

Ingredients

2 large eggs $1.34
1 cup flour $0.18
1 tsp baking powder $0.04
1 Tbsp granulated sugar $0.06
1/8 tsp salt $0.01
1 cup ricotta* $1.47
1 cup milk $0.18
1/2 tsp vanilla extract $0.32
2 Tbsp oil, for cooking $0.08

Instructions

Separate the eggs into yolks and whites. Set the whites aside. Beat the egg yolks until they run in a smooth stream through the tines of a fork.
Add the flour, baking powder, sugar, and salt to a small bowl. Whisk it together to incorporate it fully.
Add the strained ricotta, milk, beaten egg yolks, and vanilla to a large bowl. Mix to combine.
Add the dry ingredients on top of the ricotta mixture and gently fold it in.**
Beat the egg whites until stiff peaks form (don't skip this step! Whipping the egg whites creates a light and airy texture in the finished pancakes). Add a few tablespoons of the fluffy egg whites to the batter and stir them in to lighten it.
Add the remaining egg whites to the top of the batter and fold them in with a spatula. Lumps are OK; if you over-mix, you will remove all the air from the batter.
Place a medium-sized pan over medium heat. Add a 1/2 tablespoon of oil to the pan. Use a 1/3 cup ladle or measuring cup to add batter to the pan.
Cook the pancake until you see a few bubbles popping through the batter, about 3 minutes. Flip the pancake and cook another 2 minutes until golden. Repeat with the remaining batter. Add 1/2 tablespoon of oil as needed. Makes about 8 pancakes.

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Notes

*If your ricotta is very wet, set it in a fine-mesh strainer and press down on it with a ladle to remove excess liquid.

**Folding is a series of gentle strokes to create an airy batter. Use a wide rubber spatula to slice straight down through the dry ingredients. When the spatula hits the bottom of the bowl, scrape alongside the curve of the bowl for a few inches, scooping up the batter and bringing it towards the top, then “folding” it on top of the dry ingredients. Rotate the bowl fifteen degrees and continue the stroke until the wet and dry are incorporated.

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