The Best Ricotta Pancakes
Ricotta pancakes are our favorite type of pancakes. They're light and fluffy, a little tangy, and very satisfying. Perfect with some fresh blueberries or strawberries. This is my own recipe, which I have been making for the last ten years.
ricotta cheese plus
1
cup
ricotta cheese
2
tablespoons
skim milk
½
cup
eggs, separated
2
all-purpose flour
¾
cup
baking powder
1
teaspoon
salt
1
pinch
canola oil, or as needed
1
tablespoon
 Preheat a griddle to 325 degrees F (165 degrees C) or place a nonstick skillet over medium-low heat.
  Stir ricotta cheese, milk, and egg yolks together in a bowl until combined.
  Whisk flour, baking powder, and salt together in a bowl; stir in ricotta mixture.
  Whisk egg whites in a bowl until frothy; fold into ricotta mixture.
  Oil preheated griddle with about 1 teaspoon canola oil; pour 1/4 cup batter onto hot griddle for each pancake. Cook until evenly golden brown, 1 to 2 minutes; turn and cook until evenly golden on other side, 1 to 2 minutes more. Repeat with remaining batter, oiling griddle between batches.
