Ricotta Pancakes. Most ricotta pancake recipes have you separate the eggs and whip the whites, folding them into the batter at the end. The ricotta keeps the finished pancakes really moist. What kind of ricotta should you use?

A time-tested favorite ricotta pancake recipe, this is a little tangy and very satisfying; perfect with fresh blueberries or strawberries. Delicious fluffy and thick ricotta pancakes. Apparently these pancakes are a total thing in Japan, and what I don't understand is that why they are a thing only in Japan. You can have Ricotta Pancakes using 4 ingredients and 3 steps. Here is how you cook that.

Ingredients of Ricotta Pancakes

Prepare 1/2 cup of low fat ricotta cheese.
It's 2 of eggs.
You need 1/8 tsp. of Vanilla extract.
You need 1/4 tsp of pure maple syrup.

If you're in a bit of a time crunch, these lemon-ricotta pancakes are remarkably light and delicious on their own. This recipe would also be fantastic with raspberries or other berries! These easy ricotta pancakes are super rich, moist and incredibly delicious. Pairs perfectly with maple syrup and fresh berries.

Ricotta Pancakes instructions

Place all ingredients in a bowl and whisk together until it gets to be a pancake batter consistency..
Place dollars at a time in a warm-hot pan... Not too hot because you don't want the outside to burn..
Drop some blueberries on the pancakes and flip over when sides are bubbly..

If you've never added ricotta to your baked goods, you are missing out! Ricotta cheese adds a creamy richness to these pancakes without making them dense, and lemon brightens the batter. Whip the egg whites separately for an extra-fluffy stack! Lemon Ricotta Pancakes are light and fluffy and full of lemon flavor. Ricotta adds a light and fluffy texture to the pancakes.