(I stole this pic off of My Sister's Cafe Blog, but these were how yummy these looked- promise.)I made these pancakes this morning and they were so good that I thought I'd better post them right away- they're that yummy. I might add a tiny pinch of salt to the the batter next time, but they were really good without too. Enjoy!
Whole Wheat Ricotta Pancakes
Adapted from recipe in October 2009 Parents magazine
6 Tbs. whole-wheat flour
4 tsp. sugar
2 tsp. baking powder
2 large beaten eggs
1 cup part-skim ricotta cheese
1Tbs. milk
(recipe also calls for frozen berries to fold in, but Oliver doesn't like "stuff" in his pancakes, so I omitted them)
In medium bowl, mix dry ingredients. Stir in beaten eggs, ricotta cheese, and milk. Fold in berries, if desired. Cook on hot griddle. Top with syrup or powdered sugar and berries. Makes approx. 6 pancakes.
5 comments:
sounds good...i don't thin i like ricotta a ton but it bet it's yummy in pancakes.
These were yummy--I made the recipe today! I was surprised the kids didn't eat more, though. They said they were good, but they each only ate one pancake. Maybe they were just filling.
I think they're calorie dense. I was surprised at the non-grainy texture, considering the amount of Ricotta. They were surprisingly crisp and fluffy for whole wheat. A nice "show" pancake.
I have been looking for a yummy (& easy) recipe for these! Perfect, perfect!
Very easy and super tasting. Changed a few things, used Splenda instead of sugar, and I separated the eggs and whipped the white to soft peaks and then folded them into the batter. Also upped the milk (used skim)to 3 Tbs as the batter seem too dry. Best tasting pancakes I've ever had and I'm not a pancake fan usually! Pancakes worked out to be about 108 calories each when done this way.
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