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.
Calories 300 (45% from fat) 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 grated 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
Plate Side: Griddle
Griddler® Cooking Position: Open and flat
- Put the flour, zest, cinnamon, salt, and baking powder in a small to medium mixing bowl. Whisk to combine; reserve.
- Combine the ricotta and sugar in a large mixing bowl, and whisk well. Add the vanilla and eggs, one at a time, and continue to mix until homogenous. Add half of the reserved dry ingredients and whisk until just combined. 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.
- Turn on the Cuisinart® Smoke-less Contact Griddler®. Select Grill/Griddle and set to 350°F.
- Once preheated, use a ¼-cup measure, drop batter onto preheated griddle (if you like extra-buttery pancakes, put 1 teaspoon of butter on each plate and melt before dropping batter on plates), and set the count-up timer. Cook pancakes until bubbles form, about 4 to 5 minutes; flip and cook until done, about 3 minutes longer.
- Transfer to warm plates to serve. As you finish each batch of pancakes, you can keep them warm on a wire rack placed on a baking sheet in a low oven (200°F). Repeat until all the batter is used.
