By Ebenezer Obiri
In a mixing bowl, combine 1 cup of ricotta cheese, 2 large eggs, 1/4 cup of granulated sugar, and 1 tsp of vanilla extract. Whisk together until the mixture is smooth and well combined.
In a separate bowl, sift 1 cup of all-purpose flour. This will help to aerate the flour and ensure there are no lumps.
Gradually add the sifted flour to the ricotta mixture. Gently fold with a spatula or wooden spoon until just combined. Be careful not to overmix; some lumps are okay, and this will keep the pancakes light and fluffy.
Heat a non-stick skillet or griddle over medium heat. Add a small amount of butter (about 1 tablespoon) and allow it to melt and coat the surface.
Using a ladle or measuring cup, pour about 1/4 to 1/3 cup of the pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes.
Carefully flip the pancakes with a spatula and cook for another 2-3 minutes on the other side, until they are golden brown and cooked through.
Transfer the cooked pancakes to a plate and keep warm while you repeat the process with the remaining batter, adding more butter to the skillet as needed.
Serve the ricotta pancakes warm, with your choice of toppings such as fresh fruit, maple syrup, or a dusting of powdered sugar.
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By Ebenezer Obiri
This recipe is ready in 30 minutes and features Ricotta cheese, Eggs, All-purpose flour and other delicious ingredients. Contains 420 calories total.
In a mixing bowl, combine 1 cup of ricotta cheese, 2 large eggs, 1/4 cup of granulated sugar, and 1 tsp of vanilla extract. Whisk together until the mixture is smooth and well combined.
In a separate bowl, sift 1 cup of all-purpose flour. This will help to aerate the flour and ensure there are no lumps.
Gradually add the sifted flour to the ricotta mixture. Gently fold with a spatula or wooden spoon until just combined. Be careful not to overmix; some lumps are okay, and this will keep the pancakes light and fluffy.
Heat a non-stick skillet or griddle over medium heat. Add a small amount of butter (about 1 tablespoon) and allow it to melt and coat the surface.
Using a ladle or measuring cup, pour about 1/4 to 1/3 cup of the pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes.
Carefully flip the pancakes with a spatula and cook for another 2-3 minutes on the other side, until they are golden brown and cooked through.
Transfer the cooked pancakes to a plate and keep warm while you repeat the process with the remaining batter, adding more butter to the skillet as needed.
Serve the ricotta pancakes warm, with your choice of toppings such as fresh fruit, maple syrup, or a dusting of powdered sugar.
Calories per Serving: 420
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