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Instructions
- In a large bowl, whisk together the ricotta cheese, eggs, milk, and vanilla extract until smooth.
- In another bowl, combine the flour, baking powder, salt, and sugar. Mix well.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Do not overmix.
- Heat a non-stick skillet over medium heat and add a little butter or oil.
- Scoop about 1/4 cup of batter into the skillet for each pancake.
- Cook until small bubbles form on the surface and the edges appear set, about 2-3 minutes.
- Flip the pancakes and cook until the other side is golden brown, about 2 more minutes.
- Repeat with the remaining batter, adding more butter or oil as needed.
- Serve warm with your choice of toppings.
Chef’s Tips
- Ensure your skillet is properly heated before cooking the pancakes for even browning.
- Mix the batter gently to keep the pancakes light and fluffy.
- Try adding a hint of lemon zest for a fresh twist.
Nutrition (per serving)
Approximate calories: 250, Protein: 11g, Carbs: 25g, Fat: 10g
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