Ricotta Pancakes

1. 1

   Put the ricotta, milk and egg yolks into a bowl and mix well to combine.

2. 2

   Sift the flour with baking powder and salt

3. 3

   Stir in the flour, baking powder and salt and gently whisk to make a smooth batter.

4. 4

   Beat the egg whites until they become foamy until they form soft peaks and then fold them into the ricotta mixture.

5. 5

   Heat a frying pan on medium and add some butter

6. 6

   Pour some batter and slowly spread on the pan as it will not be very liquid

7. 7

   Cook each side for 45 seconds to 1 minute.

8. 8

   The first side is cooked when it will be bubbly and the edges will be golden.

9. 9

   The second side is done when you can see a little swelling on the pancake

10. 10

    Once cooled the pancaked can be frozen.

11. 11

    Stack them with wax paper and wrap tightly in plastic.

12. 12

    To reheat, thaw in the microwave and get them in a hot pan for a few seconds.

13. 13

    This recipe

* Per serving · 4 servings · Values may vary.

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