Cheese Pancakes
Light, fluffy pancakes made with ricotta cheese, topped with a sprinkle of rose petals for a delicate floral touch. Perfect for a quick and elegant breakfast or brunch.
- Total time
- 20 min
- Servings
- 2
- Calories
- 420
- Protein
- 22g
Ingredients
- 1 cup ricotta cheese
- 2 large eggs
- ½ cup all-purpose flour
- 2 tbsp sugar
- 1 tsp baking powder
- 2 tbsp butter
Instructions
- 1
In a medium bowl, whisk together 1 cup ricotta, 2 eggs, 2 tbsp sugar, and 1 tsp baking powder until smooth.
- 2
Stir in 1/2 cup flour until just combined; the batter will be thick and slightly lumpy.
- 3
Melt 1 tbsp butter in a large nonstick skillet over medium heat. Drop 1/4-cupfuls of batter into the skillet, cooking 2-3 pancakes at a time.
- 4
Cook until bubbles form on the surface and edges look set, about 2-3 minutes. Flip and cook until golden brown on the other side, about 2 minutes more.
- 5
Repeat with remaining batter, adding the remaining 1 tbsp butter as needed. Serve warm, garnished with rose petals if desired.
Tools you’ll need
- Mixing bowl
- Whisk
- Nonstick skillet
- Spatula
- Measuring cups and spoons
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