By Ebenezer Obiri
In a mixing bowl, combine the ricotta cheese, eggs, sugar, and vanilla extract. Mix until well blended and creamy.
Add the flour to the ricotta mixture and gently fold until just combined. Be careful not to overmix; it should be slightly lumpy.
Preheat a non-stick skillet or griddle over medium heat. You can add a little oil or butter for cooking if needed.
Pour about 1/4 cup of the batter onto the skillet for each pancake, cooking in batches as necessary. Cook until bubbles form on the surface and the edges are set, about 3-4 minutes.
Flip the pancakes and cook for an additional 2-3 minutes, until golden brown and cooked through.
Remove the pancakes from the skillet and keep them warm while you cook the remaining batter.
Serve the pancakes warm with maple syrup drizzled on top. Enjoy!
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By Ebenezer Obiri
This recipe is ready in 20 minutes and features Ricotta cheese, Eggs, Flour and other delicious ingredients. Contains 146 calories total.
In a mixing bowl, combine the ricotta cheese, eggs, sugar, and vanilla extract. Mix until well blended and creamy.
Add the flour to the ricotta mixture and gently fold until just combined. Be careful not to overmix; it should be slightly lumpy.
Preheat a non-stick skillet or griddle over medium heat. You can add a little oil or butter for cooking if needed.
Pour about 1/4 cup of the batter onto the skillet for each pancake, cooking in batches as necessary. Cook until bubbles form on the surface and the edges are set, about 3-4 minutes.
Flip the pancakes and cook for an additional 2-3 minutes, until golden brown and cooked through.
Remove the pancakes from the skillet and keep them warm while you cook the remaining batter.
Serve the pancakes warm with maple syrup drizzled on top. Enjoy!
Calories per Serving: 146
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