Strawberry ricotta pancakes recipe
Strawberry Ricotta Pancakes recipe⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and does not represent the final look of a dish.
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 Tablespoons sugar
- 1/4 teaspoon salt
- 3 Tablespoons unsalted butter, melted
- 1/2 cup Ricotta cheese
- 3/4 cup milk
- 1 egg, separated
- Grated zest of 1 lemon
- 3/4 cup thinly sliced fresh strawberries
In a large mixing bowl sift together the dry ingredients. In a medium bowl combine the melted butter, ricotta cheese, milk, egg yolk, and lemon zest. Mix well. Make a well in the dry ingredients and add the milk mixture, stirring until the dry ingredients are just moistened.
In a small, dry, clean bowl, beat the egg white until soft peaks form. Gently fold the egg white into the batter. Add the berries, be careful not to over mix. Heat griddle over medium high heat, then butter lightly. Drop batter by 1/3 cupfuls onto griddle. Cook pancakes until bubbles form on top and bottoms are golden brown turn pancakes over and cook until bottoms are golden brown.
Makes: 1 dozen 4-inch pancakes
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