Ingrédients pour Ricotta Pancakes
- 1 cup part-skim ricotta cheese
- 1 cup whole milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 tablespoon baking powder
- 1/4 cup unsalted butter, melted
- 2 tablespoons granulated sugar
- 1/2 teaspoon baking soda
- 1 cup fresh blueberries
- Maple syrup, for serving
- Extra blueberries, for serving (optional)
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Comment préparer Ricotta Pancakes
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the ricotta, eggs, melted butter, and milk until smooth.
- Gently pour the wet ingredients into the dry ingredients and whisk until just combined. Do not overmix.
- Gently fold in the blueberries.
- Heat a lightly oiled griddle or frying pan over medium heat.
- Pour ¼ cup of batter onto the hot griddle for each pancake.
- Cook for 2-3 minutes per side, or until golden brown and cooked through.
- Serve immediately with maple syrup and extra blueberries, if desired.
Nutrition Information (Approximate per serving)
Sodium
58 g
Sugar
3g
Fat
68g
Carbs
19g
