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Epicurious
Gourmet

Ricotta Pancakes

4.0

(41)

"The Monaco Hotel in Denver has a restaurant, Panzano, that's so good I went back several times during my stay," says Cindy Maciag of Troy, Michigan. "The ricotta pancakes at breakfast were fantastic."

Recipe information

  • Yield

    Makes about 40 small pancakes

Ingredients

4 large eggs, separated
2 cups ricotta cheese
2/3 cup sour cream
1 1/3 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 cups whole milk
Melted butter
Maple syrup

Preparation

  1. Whisk yolks, ricotta and sour cream in large bowl to blend. Whisk flour, baking powder, salt and baking soda in another large bowl to blend. Add flour mixture to yolk mixture and stir until combined. Stir in milk. Using electric mixer, beat whites in another large bowl on medium speed until soft peaks form. Fold beaten whites into batter. Heat griddle or large skillet over medium heat. Brush with butter. Working in batches, spoon 2 tablespoons batter onto griddle for each pancake. Cook until golden brown, about 3 minutes per side. Serve with maple syrup.

TagsPancakeRicottaCheeseDairySour CreamMainBreakfastBrunchNut FreeVegetarianEasyQuickFryElectric MixerGourmet
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