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Instructions
- In a medium bowl, whisk together the ricotta cheese, eggs, milk, and vanilla extract until smooth.
- In another bowl, combine the flour, baking powder, sugar, and salt.
- Gently fold the dry ingredients into the wet ingredients until just combined. Avoid overmixing.
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
- Scoop 1/4 cup of batter onto the skillet for each pancake.
- Cook until small bubbles form on the surface and the edges look set, about 2-3 minutes.
- Flip the pancakes and cook until the other side is golden brown, another 2-3 minutes.
- Keep warm in a low oven if necessary while finishing the remaining pancakes.
- Serve with maple syrup or toppings of choice.
Chef’s Tips
- Ensure the ricotta is well-drained for a thicker batter.
- For a citrusy twist, add a teaspoon of lemon zest to the batter.
- Serve immediately for the best texture.
Nutrition (per serving)
Approximate calories: 250, Protein: 10g, Carbs: 30g, Fat: 10g
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