Breakfast
Ricotta Pancakes - 12 Pancakes
Makes 12 pancakes
Ricotta Pancakes - 12 Pancakes
Makes 12 pancakes
The ricotta in this recipe makes these pancakes light and crisp. They pair perfectly with summer berries.
carb. 30g
pro. 12g
fat 15g
sat. fat 9g
chol. 185mg
sod. 410mg
calc. 166mg
fiber 0g
Ingredients
nonstick cooking spray 1 cup unbleached, all-purpose flour 1 teaspoon orange zest ½ teaspoon ground cinnamon ½ teaspoon table salt 1½ teaspoons baking powder 1½ cups reduced fat ricotta ⅓ cup granulated sugar ½ teaspoon pure vanilla extract 4 large eggs, beaten ¼ cup unsalted butter, melted and cooled to room temperature
Preparation
While the skillet/griddle is preheating, prepare the batter. In a small bowl, combine the flour, zest, cinnamon, salt and baking powder; reserve. Add the ricotta and sugar to the bowl of the Cuisinart Hand Stand Mixer fitted with the flat beaters. Beat the mixture on speed 1 gradually rising to speed 2, until just combined. Add the vanilla and the eggs, one at a time, and continue to mix until homogenous starting on speed 2 and gradually raising to speed 3. Reduce the speed to 1 and slowly mix in half of the dry ingredients. Once the dry ingredients are mostly mixed, slowly add the butter. Finish by mixing in the remaining dry ingredients until just combined. Do not over mix or the pancakes will be tough. Using a ¼-cup measuring scoop for each pancake, spoon batter onto skillet/griddle allowing about 2 inches in between each one to allow room for spreading. Cook the pancakes about 2½ to 3 minutes on each side, or until pancakes are golden brown. Transfer to a plate and keep warm until all pancakes are done. *If using a traditional skillet/griddle, preheat over medium heat.
