Cranberry Ricotta Pancakes
Created by Puppitypup on November 14, 2014
- Servings: 4
- Prep Time: 10m
- Cook Time: 10m
- Recipe #15909
Ingredients
- 1 cup ricotta
- 1/2 cup dried cranberries
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 3/4 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/8 teaspoon ground cinnamon
- 3 large eggs (separated)
How to Make
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Step 1: Preheat lightly oiled griddle over medium-high heat.
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Step 2: Separate eggs, placing egg whites in your smallest mixer bowl.
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Step 3: In a separate bowl, stir together remaining ingredient til just incorporated.
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Step 4: Beat egg whites til stiff, then fold into batter. If batter too thick, add a little more milk.
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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.
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Step 6: Serve immediately or keep on oven-proof platter in oven at 170 degrees.
Nutritional Facts
- 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