Description
Delicious ricotta pancakes with cranberries, perfect for breakfast or brunch.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons granulated sugar
- 2 large eggs, separated
- 3/4 cup whole milk ricotta cheese
- 1/2 cup milk
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract
- 3/4 cup fresh or frozen cranberries
- 2 tablespoons butter, for cooking
Instructions
- In a large bowl, whisk together flour, baking powder, salt, and sugar.
- In another bowl, mix egg yolks, ricotta, milk, orange zest, and vanilla extract until smooth.
- Beat egg whites in a clean bowl until soft peaks form.
- Fold the wet mixture into the dry ingredients gently.
- Fold in beaten egg whites until just incorporated.
- Fold in cranberries (no need to thaw if frozen).
- Heat a nonstick skillet or griddle over medium heat and melt some butter.
- Scoop 1/4 cup of batter per pancake and cook 2–3 minutes per side, until golden brown and cooked through.
- Serve warm with maple syrup, powdered sugar, or your favorite toppings.
Notes
- For added flavor, try using lemon zest instead of orange zest.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 250
- Sugar: 6g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 130mg