Cook The Book: Goat Cheese And Ricotta Pancakes Recipe – a delicious recipe with eggs, ricotta cheese, goat cheese, sour cream, flour, baking powder. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Preheat the oven to 250u00b0F.
2
In a large mixing bowl, whisk the egg yolks, cheeses, and sour cream until blended.
3
In another bowl, whisk the flour, baking powder, baking soda, and salt. Add to the cheese mixture with the milk and whisk until blended.
4
In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites on medium speed until soft peaks form. Using a rubber spatula, fold the egg whites into the batter.
5
Heat a griddle or large skillet over medium heat and brush with a little butter.
6
Working in batches, spoon 2 tablespoons of batter for each pancake onto the griddle or into the skillet and cook for about 3 minutes on each side, or until golden brown. Remove to a platter and keep pancakes warm in the oven.
7
Put 10 pancakes on each plate and serve drizzled with syrup.
643
kcal
Calories
38
g
Fat
42
g
Carbs
35
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 4 large eggs, separated, 1 cup ricotta cheese, 1 cup goat cheese, 2/3 cup sour cream, and more.
Yes, Cook The Book: Goat Cheese And Ricotta Pancakes Recipe falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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