Light, Fluffy and Rich Pancakes
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1cup ricotta or cottage cheese
- 1cup sour cream or plain yogurt
- 3eggs, separated
- ½teaspoon baking soda
- 1cup all-purpose flour
- Dash salt
- 1tablespoon sugar
- 2tablespoons lemon juice
- 2teaspoons grated lemon zest
- Butter or grapeseed or other neutral oil as needed
Nutritional analysis per serving (4 servings)
362 calories; 19 grams fat; 9 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 32 grams carbohydrates; 1 gram dietary fiber; 7 grams sugars; 15 grams protein; 438 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Beat together the ricotta or cottage cheese, sour cream or yogurt and egg yolks. Combine baking soda, flour, salt and sugar. Beat egg whites until fairly stiff but not dry.
- Step 2
Heat a griddle or large skillet over medium-low heat while you finish batter. Stir flour mixture into cheese mixture, blending well but not beating. Stir in lemon juice and zest, then gently fold in beaten egg whites; they should remain somewhat distinct in batter.
- Step 3
Add about 1 tablespoon butter or oil to griddle or skillet and coat surface. When it is hot, add batter by the heaping tablespoon, making sure to include some egg white in each spoonful. Cook until lightly browned on bottom, 3 to 5 minutes, then turn and cook second side. Serve immediately.
Private Notes
Comments
What I'm wondering is ... I've made other versions of this before, but they never worked. But with this technique they did, and we are loving it. What does the ricotta do, how does it work?
I messed up and didn't separate the yolk and white; used the eggs whole. In an attempt to compensate I whipped some air into the cheese/egg mixture and the pancakes were fluffy and delicious. It's a great recipe that can withstand being messed up like that!
You can skip the beating of egg whites and get a similar lightness and airiness by using only half a cup of ricotta and adding half a cup of cold club soda or seltzer.
Don’t be like me and start out having a not great day and seek out a fluffy pancake recipe that includes key ingredients I did not have. I had cottage cheese, expired sour cream and mascarpone cheese. Cottage cheese and mascarpone are not the pancake dream combo.
A novice here - if I don’t have sour cream / yogurt on hand, but lots of ricotta, would doubling ricotta in place of sour cream/yogurt be ok or would the batter lack something substantial to do what it needs? Ty!
Added 1/4 teaspoon baking powder and got very lifted pancakes!
Advertisement