Ricotta Parmesan Pancakes Recipes

FLUFFY RICOTTA PANCAKES

Steps:

• Place the ricotta, yolks, milk and vanilla in a bowl. Use a rubber spatula to mix (press down on large lumps as required) until there are no large lumps of ricotta.
• Add flour, baking powder, sugar and salt. Mix until just combined. The batter should be fairly thick.
• Place egg whites in a separate bowl. Whisk vigorously by hand for 30 seconds until foamy. It doesn't need to be stiff, just foamy on top and still watery egg whites underneath.
• Fold the egg whites into the batter and mix until just combined. The batter should be quite thick - thicker than normal pancake batter.
• Heat a non stick skillet over medium heat. Melt 1/2 tsp butter then use paper towels to wipe most of it off (Note 2).
• Pour a heaped ice cream scoop / 1/3 level cup of batter into the skillet. (Note 3) Use the scoop/cup to gently spread it into a (roughly) 15cm/6" round. Cook for 40 - 45 seconds or until a few bubbles appear on the edges (Note 4) and it is golden underneath.
• Flip and cook the other side for 40 seconds. Remove from the skillet and repeat with remaining batter, using extra butter as required (every 2 or 3 pancakes). Makes 6 pancakes. (Note 5)
• Serve warm with maple syrup and strawberries.

RICOTTA-PARMESAN PANCAKES

Steps:

• Place ricotta, egg yolk, butter, flour, Parmesan, parsley, and pepper in mixing bowl; whisk until completely blended.
• Heat vegetable oil in large nonstick skillet or on griddle over low heat. Drop batter by rounded tablespoons into skillet to make small pancakes.
• Cook until underside is golden, about 5 minutes; turn and cook second side about 3 minutes.
• Keep warm on covered plate or serve.

RICOTTA BREAKFAST PANCAKES

Steps:

• Whisk together the pancake mix, skim milk, and ricotta in a bowl until smooth. Batter should be thick; add more milk if necessary to get desired consistency.
• Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter.

THE BEST RICOTTA PANCAKES

Steps:

• Preheat a griddle to 325 degrees F (165 degrees C) or place a non-stick skillet over medium-low heat.
• Stir ricotta cheese, milk, and egg yolks together in a bowl until combined.
• Whisk flour, baking powder, and salt together in a bowl; stir in ricotta mixture.
• Whisk egg whites in a bowl until frothy; fold into ricotta mixture.
• Oil preheated griddle with about 1 teaspoon canola oil; pour 1/4 cup batter onto hot griddle for each pancake. Cook until evenly golden brown, 1 to 2 minutes; turn and cook until evenly golden on other side, 1 to 2 minutes more. Repeat with remaining batter, oiling griddle between batches.