Cranberry Ricotta Pancakes
"These pancakes are wonderful. The subtle flavor of the ricotta combined with the light texture and the dried cranberries is so good. It's a rare recipe that pleases both a picky husband and a picky daughter, but this recipe does. Adapted from *Parsley* at fooddotcom."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (203 g)
- Calories 343.6
- Total Fat - 13.8 g
- Saturated Fat - 7.3 g
- Cholesterol - 192.7 mg
- Sodium - 251.4 mg
- Total Carbohydrate - 36.7 g
- Dietary Fiber - 1.5 g
- Sugars - 9.6 g
- Protein - 17 g
- Calcium - 295.2 mg
- Iron - 1.5 mg
- Vitamin C - 1.8 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat lightly oiled griddle over medium-high heat.
Step 2
Separate eggs, placing egg whites in your smallest mixer bowl.
Step 3
In a separate bowl, stir together remaining ingredient til just incorporated.
Step 4
Beat egg whites til stiff, then fold into batter. If batter too thick, add a little more milk.
Step 5
Pour about 1/4 cup for each pancake. Once large bubbles form and begin to pop, turn pancakes and cook until golden brown on other side.
Step 6
Serve immediately or keep on oven-proof platter in oven at 170 degrees.
Tips
No special items needed.
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