Tuesday, June 18, 2013

Guest Post: Lighter Fluffy Ricotta Pancakes

Lighter Fluffy Ricotta Pancakes

Hellllllllllllllllllllllllllllllo Readers!   Today I have a special treat for you - a recipe for light, fluffy ricotta pancakes. I don't know about you but I LOVE pancakes and I can't wait to try this healthy and Italian-style spin on an old favorite.

My guest poster for today is Caroline Chirichella, author of the blog La Cucina Prima Donna, an amazing blog which fully embraces the Italian lifestyle and sharing the dolce vita.  From amazing Italian recipes (seafood, pasta, desserts) to interviews, this unique, informative blog really has it all.  You can check out the facebook page here.

Caroline and I recently "met" on the blogosphere, as we are both active in the food blogging community.  I am delighted to be able to share one of her recipes with all of you...Keep reading after the jump to get this fabulous recipe.

Without further ado....Caroline of La Cucina Prima Donna



Ciao a tutti! I have said in the past, I am a HUGE pancake lover. I love the breakfast carb trio; French toast, waffles and pancakes!! They’re my favorite. A family tradition in my household is making a big stack of pancakes with a side of bacon and tons of fresh coffee every Sunday morning. My mother and I used to love to go out for brunch, but once I started really getting into cooking, I thought “I can do this better at home and get exactly what I want!” And so I did! One of my favorite pancake recipes that is always a huge hit, are my Fluffy Ricotta Pancakes. These babies are incredible, they’re light, moist and so, SOOOOO fluffy, you won’t believe it! I also like to keep things a little healthy, so I always put my own twist on classic recipes, so I’ve redone my Ricotta Pancakes to make them a bit healthier while still keeping that amazing flavor!!

“Lighter Fluffy Ricotta Pancakes”
2 large eggs, separated
½ cup white whole wheat flour
1 tsp. baking powder
1 tbsp. buttermilk powder
½ tsp. salt
1 cup of light ricotta
2 tbsp. brown sugar
½ tsp. vanilla
½ tsp. maple extract

Start off my beating your egg whites until there are stiff, but not dry. In a serperate bowl, whisk your flour, baking powder, buttermilk powder and salt and set aside. In a large bowl, whisk the egg yolk, ricotta, brown sugar, vanilla and maple extract. You will want to whisk for a few minutes so everything is smooth and creamy. Fold the dry ingredients into the wet ingredients. Next, very gently fold in the egg whites. Do so carefully!!

Prepare a griddle over medium heat with 2 tbsp. of butter, if you’re really trying to keep it light, spray some cooking spray. Spoon the mixture out into whatever size you like. The batter is pretty dense, do not be alarmed! It is not a loose batter. Cook on each side for at least 2-4 minutes. I like my pancakes pretty golden. I also only use pure and real Maple Syrup. While syrup does have a lot of calories, I find that if you use the good stuff, you need much, much less since it is so rich. Serve a stack for yourself immediately and enjoy!!

Pancake Stack

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