Ricotta Pancakes

By á-170456

Ingredients

• 4 large eggs separated
• 2 cups ricotta cheese
• 2/3 cup sour cream
• 1 1/3 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 1/2 cups whole milk
• Melted butter as needed
• Maple syrup for serving

Details

Servings 40

Preparation

Step 1

Whisk yolks, ricotta and sour cream in large bowl to blend. Whisk flour, baking powder, salt and baking soda in another large bowl to blend. Add flour mixture to yolk mixture and stir until combined. Stir in milk. Using electric mixer, beat whites in another large bowl on medium speed until soft peaks form. Fold beaten whites into batter.

Heat griddle or large skillet over medium heat. Brush with butter. Working in batches, spoon 2 tablespoons batter onto griddle for each pancake. Cook until golden brown, about 3 minutes per side. Serve with maple syrup.

This recipe yields about 40 small pancakes.