Light and Creamy Ricotta Pancakes

Light and Creamy Ricotta Pancakes
Ricotta cheese lends delicious warmth and creaminess to make these pancakes a perfect way to greet a cool early spring morning. Light and fluffy besides, a thorough and patient beating of the egg whites with an electric hand mixer is essential … I still can't quite believe that I used to beat egg whites by hand with a whisk, but it is good exercise for the arm.

Light and Creamy Ricotta Pancakes
Light and Creamy Ricotta Pancakes Light and Creamy Ricotta Pancakes
Recipe by
Published on March 23, 2010

These light, fluffy and creamy ricotta cheese pancakes are simple to whip up

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Ingredients:
  • 4 large eggs, separated
  • 3/4 cup whole milk
  • 2 tablespoons honey
  • 1/2 teaspoon vanilla
  • 1 1/4 cups unbleached all-purpose flour
  • 1 teaspoon baking powder
  • pinch of sea salt
  • zest from 1/2 lemon
  • 1 cup whole milk ricotta cheese
  • 1 pint fresh or frozen blueberries (optional)
Instructions:
  • Combine egg yolks, milk, honey and vanilla in a large mixing bowl. Stir in flour, baking powder, salt and lemon zest. Cover with a clean dish cloth and set aside to rest for 15 minutes.

  • Beat the egg whites until stiff peaks form. Gently fold into the batter, leaving a few white streaks. Gently mix in the ricotta, leaving small chunks of cheese in the batter. Stir in the blueberries if using.

  • Heat a non-stick griddle or cast-iron skillet over medium heat. Lightly grease the pan with butter. When the pan is hot enough to makes drops of water dance and sputter before vanishing, pour in 1/3 cup of batter for each pancake. Cook for 1-2 minutes or until small bubbles appear on the edges, then flip and cook for 2 more minutes or until the batter is set and the sides are golden brown.

  • Remove from heat and serve right away with fresh fruit and warm maple syrup on top.

Makes about 16 4-inch pancakes
Light and Creamy Ricotta Pancakes
Other pancake and ricotta cheese recipes you may enjoy from Lisa's Vegetarian Kitchen:
Ginger Molasses Pancakes with Mixed Fruit
Blueberry and Cornmeal Buttermilk Pancakes
Vanilla Oat Pancakes
Rum and Ricotta Fritters
Baked Ricotta Cheese

On the top of the reading stack: Selected Prose of Heinrich von Kleist

Audio Accompaniment: Insomnia by Biosphere

15 comments:

Patty said...

These look so good! I could definitely go for some pancakes right now!

RV said...

Oh these pancakes looks awesome. love the flavor of ricotta and blueberry.

Silence Sings said...

nice combination...liked the snaps and the recipe too.....

Ricki said...

THose really DO look light and fluffy. And wow, I am totally impressed that you beat egg whites by hand!

The Food Hunter said...

love ricotta pancakes. And the blueberries just make them that much better.

notyet100 said...

yummy thy look...

Srimathi said...

Hi Lisa,

Thank you for the support for my MFF event. The pancakes look wonderful, would love to have them for breakfast anytime.

Yasmeen said...

Ricotta must make the pancakes really moist ,can't wait to try :D

Miri said...

These look delicious - wonder if i can make them with home made paneer...

Lisa said...

Miri, I bet they would be awesome with homemade paneer! Great idea.

eatme_delicious said...

Your pancakes look so perfect!! One side of mine is always filled with holes.

Gattina said...

with the pancakes turn out that gorgeous, it worths all the (arm)power!

Sandra Anderson said...

It seems that it is possible to print these photos and eat them... Thanks for sharing and possibility to comment! Welcome to visit Ideal Weight Blog to find some recipes and great articles! Thanks!

Johanna GGG said...

lovely pancakes - must try these!

re the egg white - a housemate of mine used to turn up his nose at my electric blender and considered it a point of pride that he whisked egg whites by hand in a copper bowl - I never quite understood him!

Spice Rack said...

pancakes are perfect for break time and for breakfast. It taste so good especially when there is syrup on it.