This is a well loved recipe! I have an old, small crumpled piece of paper with this recipe hand written out from some years ago, not sure where it came from! I have my own scribbles and scratches on it, so I must have changed it somewhere in time, but this is how I have been making it the last 10 years. It is our favorite pancake recipe. So light, a little tangy, and very satisfying. Perfect with some fresh blueberries or strawberries.
Preheat a griddle to 325 degrees F (165 degrees C) or place a non-stick skillet over medium-low heat.
Stir ricotta cheese, milk, and egg yolks together in a bowl until combined.
Whisk flour, baking powder, and salt together in a bowl; stir in ricotta mixture.
Whisk egg whites in a bowl until frothy; fold into ricotta mixture.
Oil preheated griddle with about 1 teaspoon canola oil; pour 1/4 cup batter onto hot griddle for each pancake. Cook until evenly golden brown, 1 to 2 minutes; turn and cook until evenly golden on other side, 1 to 2 minutes more. Repeat with remaining batter, oiling griddle between batches.
Per Serving: 86 calories; protein 4.8g; carbohydrates 7.8g; fat 3.9g; cholesterol 38.4mg; sodium 98.5mg.
Eat good breakfast to continue the day had become a good habit. It’s a best way to start my 24 hours off healthfully. The sweet hit from the pickle tree wakes me up and gives me power to take on the morning. The sweetness is more vilified as the root of all disease, but fruit is also loaded with fibre, which is best for your digestive system and helps keep you feel full longer, and less likely grab a side food out of the street food before lunchtime.
Making fruit a at 7.00 clock habit is easy . Easy as put the sweetness in your fridge next to the sweet drink or on the table next to your grain pan , or move your coffee maker or tea kettle — about anywhere where you’ll find it. Before you eating the rest of your food , eat your fruit. If you’re not usually a breakfast person.