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Cook'n with Betty Crocker 
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Ricotta Pancakes |
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Serves: 6 Print this Recipe3 eggs separated 1 teaspoon baking powder Pinch salt 1/2 to 1 pound ricotta cheese 2/3 cup milk 1/2 cup flour 1 teaspoon orange rinds grated or lemon rind (optional) Beat egg whites to form stiff peaks. Mix yolks with remaining ingredients, blending well. Fold in egg whites. Cook on lightly-greased griddle, using about 1/3 cup batter per pancake; spread with spatula to make batter level. Turn when set. * These pancakes turn out great with a half pound or a whole pound of ricotta cheese. Use amount you have on hand. Ricotta Pancakes comes from the Cook'n Deluxe collection. Click here to order this CD or download this brand-name recipe set right now! Buttermilk Biscuits Buttery Dinner Rolls Corn Bread Danish Kringle (Danish Coffee Cake) Doughnuts Fløtelapper (Norwegian Pancakes) Hvetebrød (Cardamom Braid) Limpa (Swedish Rye Bread) Mother's Cornmeal Griddle Cakes Old-Fashioned Buckwheat Cakes Poteter Lefse (Flat Potato Bread) Ricotta Pancakes White Bread |
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