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Ricotta Pancakes with Kiwi and Mango

By Sharon

Sep 26

Ricotta Pancakes with Kiwi and Mango
Ricotta Pancakes with Diced Kiwi and Mango.JPG

This Ricotta Pancake is light and airy and packed with flavor so fresh fruit is all you need to serve. You can use low-fat ricotta and low-fat milk to reduce fat and calories.

Ricotta Pancakes

  • 1 cup
    1 cup
    237 ml*
    ricotta cheesewhole or low-fat
  • 1/2 cup
    1/2 cup
    1/2 cup
    milkwhole or low-fat
  • 1 tsp
    1 tsp
    1 tsp
    vanilla
  • 3 large
    3 large
    3 large
    eggsseparated
  • 3/4 cup
    3/4 cup
    3/4 cup
    plain flour
  • 1 tsp
    1 tsp
    1 tsp
    baking powder
  • 2 tbsp
    2 tbsp
    2 tbsp
    granulated sugar
  • 1 tbsp
    1 tbsp
    1 tbsp
    vegetable oil
  • Fresh fruit to servekiwi, mango, banana, berries
Combine ricotta, milk and egg yolks in a bowl. Sift flour and baking powder into ricotta mixture. Lightly fold together, using a spatula.

Whisk egg whites in a clean, dry bowl until soft peaks form. Gradually whisk in 2 tablespoons of sugar.

Gently fold egg whites through ricotta mixture, until just combined.

Ricotta Pancake Batter.JPGRicotta Pancakes on Griddle.JPGHeat oil in a non-stick frying pan on medium. Wipe out excess with a paper towel. Spread 1/3-cup measures of batter on heated pan, I use a large disher about 1/3 cup capacity and spread it a little once I get it in the pan. Cook on low for 2 minutes each side, until golden and cooked through. You will know when to turn them when the edges look dry and small bubbles form. Keep warm. Repeat with remaining batter.

Top with Fresh Fruit and serve immediately.

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