Have you ever tried ricotta in breakfast or desserts. I was definitely in the no thanks bucket until I tried these pancakes. (Well, I was really in the no thanks to ricotta in anything camp, until a month or two ago). But, I am really happy I tried this technique. I have no idea how, but ricotta makes these pancakes the fluffiest I have ever had. Best of all, using a fat-free or park skim ricotta gives you all the texture without all the fat.
Need to keep working on my pancake stacking technique… guess that means more pancakes… what a shame!
Raspberry Ricotta Pancakes
the secret ingredient for super fluffy pancakes
- 1/2 cup AP flour
- 1/2 cup whole wheat flour
- 1/2 tsp baking powder
- 1 tbsp sugar
- 1 cup part-skim ricotta
- 2 eggs separated
- 3/4 cup almond milk
- 1/2 tsp vanilla extract
- 6-8 oz frozen raspberries
- fresh raspberries for topping
Whisk together the flours, baking powder, sugar in a bowl.
In a separate bowl, mix together the ricotta, egg yolks, milk, vanilla, and frozen raspberries. Make sure you have rinsed the frozen raspberries so no ice chips remain.
Add the dry ingredients to to the wet ingredients, stir together until just combined.
In a separate bowl, use a handheld mixer to whip the egg whites.
Fold in the egg white to the bowl.
Spray a large skillet with cooking spray. Heat on low-medium. Use a 1/3 cup measuring cup, to add batter for 2-3 pancakes. Flip after 3-5 minutes.
The second and third batches will likely cook quicker.
Tip with maple syrup and fresh raspberries.
- Raspberries: Use this recipe and sub any fruit for raspberries!
- Milk: Sub any milk, though you will likely want something other than nonfat
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