Heavenly Ricotta Pancakes

"i found this recipe on the Precious brand ricotta cheese container in 1975 and have been making them ever since! our friend, Patrick, calls them "heavenly". these are such light, fluffy pancakes that it's hard to stop eating them! i double or triple the recipe for my family of 6."
 
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photo by Anonymous photo by Anonymous
photo by Anonymous
photo by Chris from Kansas photo by Chris from Kansas
photo by Barb G. photo by Barb G.
photo by Barb G. photo by Barb G.
photo by love4culinary photo by love4culinary
Ready In:
25mins
Ingredients:
6
Serves:
2-4
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ingredients

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directions

  • Separate eggs and whip whites til soft peaks.
  • Set whites aside.
  • Mix all other ingredients together thoroughly.
  • Gently fold in whites.
  • Put 1/4 cup or so on medium hot greased griddle.
  • Flatten somewhat with spoon.
  • Cook until lightly golden brown and turn once.
  • Serve with warm melted butter and sprinkle with confectioners' sugar.
  • You can serve with jam, also.

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Reviews

  1. Based on the comments of other reviewers and a look at dozens of other recipes, I used this one as my starting point. To it I added 1/2 tsp vanilla, the finely grated zest of 1/2 lemon, and 2 T sugar. I also added a pinch of salt and cream of tartar when whipping the egg whites, finishing them off with 1 tsp of sugar to further stabilize that extra volume. Finally, I whipped the ricotta in a blender with the milk and egg yolks, adding half the milk to get things started and then gradually beating in the rest. This not only smooths out the coarse texture of the ricotta but also adds more air. I served this with a sprinkling of fresh blueberries and crushed, sweetened stawberries. These were indeed light, tender, and delicious. Better than any pancake I ever made. Thanks patticakes!
     
  2. I didn't quite have half a pound of ricotta, so I added some milk (3/4 cup). The batter was very creamy and ethereally light. The resulting pancakes came out a little thinner than I like, more like somewhere between a cr
     
  3. Nice and light! I did have to add 1 tbsp more flour because my mix was too runny and the pancakes weren't staying together. This could have been because I used fresh ricotta and it's more watery than the stuff you buy in the store.
     
  4. Recipe was okay- felt the batter made way too much for two people!! Made exactly as described, topped it with warmed raspberry jam made by my mother-in-law (nectar of the gods in itself!) and topped with powdered sugar...definitely light, a bit creamier than I'd expect- I'd probably add a T. of sugar to the batter; I'd bet this would taste really good as a base of a savory dish!
     
  5. I hate to only give this a 4, because the pancakes really were very light and fluffy, and my DH and kids really did like them. I just thought they were okay, almost a litte too eggy for me, and became soggy once topped with real maple syrup.
     
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RECIPE SUBMITTED BY

i live in the san francisco bay area. i'm a very busy stay-at-home mom of four sons, ages 9-18. i volunteer as a baby cuddler in the intensive care nursery in a local childrens' hospital. this is very fulfilling for me and i love doing this! i have always enjoyed cooking and used alot of sunset magazine and cookbook recipes. not anymore since i've found recipezaar!!
 
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