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Ricotta Pancakes
Ingredients
- Put the ricotta, milk, vanilla essence and egg yolks into a bowl and mix together. Stir in the flour, baking powder and pinch salt and whisk until smooth.
- For speed, use a hand held blender to whizz up the the egg whites until they're foamy.
- Then fold this foamy mixture into the ricotta mixture.
- Heat the frying pan and spray with oil.
- When hot, spoon some batter into the pan.
- Cook for ~1 min on each side.
- Can serve with lots of toppings e.g. berry compote, berries. fruit, granola, yoghurt, nut butters, nuts, seeds, stewed rhubarb.
- Or perhaps make savoury pancakes with cheese, spinach, sun-dried tomatoes, etc... etc...
- (Serves 4)
Instructions
- 250 g ricotta cheese (1 tub)
- 125 ml milk
- 2 large eggs (separated)
- 100 grams wholemeal flour
- 1 tsp baking powder
- pinch salt
Nutrition Facts
Ricotta Pancakes
Serves:
| Amount Per Serving: | ||
|---|---|---|
| Calories | 492 | |
| % Daily Value* | ||
| Total Fat | 0 | |
| Saturated Fat | 0 | |
| Trans Fat | ||
| Cholesterol | 0 | |
| Sodium | 0 | |
| Total Carbohydrate 31g | 10.3% | |
| Dietary Fiber 7.3g | 28% | |
| Sugars | ||
| Protein 40g | ||
| Vitamin A | Vitamin C | |
| Calcium | Iron | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Orla Walsh Nutrition
ricotta pancakes
