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  • Karel Juhl

    Fluffy Ricotta Pancakes: Pancakes are a fond favorite to many. These ricotta style pancakes are much lower on flour to begin with and thus require less of a substitution. Sub out 100% of the all purpose flour for coconut flour and increase the eggs to 5 and add an additional teaspoon of gluten free baking powder (which won't have an anti-clumping agent in it).

  • Laura Hanson

    Recipe: Fluffy Ricotta Pancakes (Replace sugar with maple syrup)

  • Vivien Gessler

    Fluffy Lemon Ricotta Pancakes from The Kitchn --- filled with lemon curd and sprinkled with powdered sugar. #pancakes #breakfast #food #lemon

  • Nemanja Divjak

    Amazing Fluffy Ricotta Pancakes Ingredients: 1 cup ricotta cheese 3/4 cup flour 1/2 teaspoon baking powder 1 1/2 tablespoons sugar pinch salt 3/4 cup milk 3 eggs, divided 1/2 teaspoon vanilla Makes 8. Set ricotta in a fine mesh strainer about 30 minutes before you start cooking, to drain off excess liquid. We used fresh ricotta from Whole Foods that was pretty dry. If you are using a commercial brand that's runny, you may want to drain it longer (or make your own). Whisk together flour, baking powder, sugar, and salt in a bowl. Combine ricotta, milk, egg yolks, and vanilla in a separate bowl. Beat the egg whites in an electric mixer until stiff. Add the dry ingredients to the ricotta and milk mixture, stirring gently until just combined. Whisk in a small amount of the egg whites to lighten the batter, then fold in the remaining whites. Heat a griddle over medium-high heat, and brush the surface with butter. Use a ladle or measuring scoop (we used a 1/3 cup measure) to pour batter onto the griddle. Cook pancakes for about 3 or 4 minutes, then flip, cooking until both sides are golden brown. Spread lemon curd between pancakes and dust with powdered sugar. Or serve with syrup or fruit. #fluffy #ricotta #pancakes #breakfast #recipe

  • Jaime Petranek

    I love Ricotta Pancakes! Recipe: Fluffy Ricotta Pancakes

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