ricotta pancakes

YIELD: MAKES 10-12 PANCAKES

PREP TIME: 10 MINUTES

COOK TIME: 10 MINUTES

TOTAL TIME: 20 MINUTES

INGREDIENTS:

pancakes
1 cup ricotta cheese
1 cup flour (I used half whole wheat pastry flour and half all-purpose flour)
1/2 teaspoon baking powder
1 1/2 tablespoons brown sugar
1/8 teaspoon salt
3/4 cup + 2 tablespoons milk
2 eggs, separated into yolks and whites
1/2 teaspoon vanilla

vanilla cinnamon maple syrup1/3 cup maple syrup
1/2 teaspoon vanilla
1/4 teaspoon cinnamon

DIRECTIONS:

In a bowl, use a hand-held electric mixer to whip egg whites until fluffy and stiff.  Set aside.  In a bowl, combine flour, baking powder, sugar and salt.  In a separate bowl, combine ricotta cheese, egg yolks, milk and vanilla.  Pour ricotta mixture into dry ingredients and mix until just combined.  Then fold in whipped, fluffy egg whites.  Grease a skillet with butter/coconut oil/coconut oil spray.  Use a 1/3 cup measuring cup to scoop batter onto skillet and cook, flipping once.  

For syrup, combine maple syrup, vanilla and cinnamon in a microwave-safe bowl.  Heat in the microwave for 20 seconds before pouring over pancakes.  

As always, top as desired.  Butter + this syrup + these pancakes = heart eyes, but I'm sure a nut butter topping would be delightful as well.