By Sasha Gordanier
In a large bowl, whisk together the ricotta cheese, large egg, milk, and vanilla extract until smooth.
In another bowl, mix the all-purpose flour, baking powder, sugar, and salt.
Gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix. The batter should be slightly lumpy.
Heat a non-stick skillet over medium heat and add a small amount of the unsalted butter. Once melted, pour 1/4 cup of pancake batter into the skillet.
Cook each pancake for about 2-3 minutes until bubbles form on the surface and the edges appear set. Flip and cook for another 2-3 minutes until golden brown.
Repeat with the remaining batter, adding more butter as necessary.
Serve the pancakes warm, topped with mixed berries and a drizzle of maple syrup.
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This Breakfast Brunch Vegetarian recipe is ready in 20 minutes and features ricotta cheese, all-purpose flour, milk and other delicious ingredients. Contains 300 calories total.
In a large bowl, whisk together the ricotta cheese, large egg, milk, and vanilla extract until smooth.
In another bowl, mix the all-purpose flour, baking powder, sugar, and salt.
Gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix. The batter should be slightly lumpy.
Heat a non-stick skillet over medium heat and add a small amount of the unsalted butter. Once melted, pour 1/4 cup of pancake batter into the skillet.
Cook each pancake for about 2-3 minutes until bubbles form on the surface and the edges appear set. Flip and cook for another 2-3 minutes until golden brown.
Repeat with the remaining batter, adding more butter as necessary.
Serve the pancakes warm, topped with mixed berries and a drizzle of maple syrup.
Calories per Serving: 300
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