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  Ricotta Pancakes1 cup flour1/2 tsp baking powder 1 1/2 tbsp organic cane sugar 1/4 tsp salt 1 cup ricotta cheese 3/4 cup milk 2 eggs (separated into yolks and whites) zest of 1/2 lemon 1/4 tsp ground cardamom butter or coconut oil for cooking Directions: Mix flour, baking powder, sugar, and salt in a small bowl. Combine ricotta, milk, egg yolks, lemon zest and cardamom in a separate bowl. Add the dry ingredients to the ricotta mixture, folding gently until just combined. Beat the egg whites with a handheld electric mixer until stiff. Fold in the whites with a spatula. Heat a griddle or skillet over medium-high heat. Melt butter or oil in the pan, just enough to coat the surface. Pour 1/3 cup batter onto the hot griddle or skillet. Cook the pancakes for about 3 or 4 minutes, until the undersides are golden and you see a few bubbles appearing through the pancakes. Flip the pancakes and cook another 2 to 3 minutes, until golden. Repeat with the remaining pancakes. Enjoy with bilberry chia jam and a drizzle of maple syrup if desired. Makes 8-10 pancakes. Bilberry Chia Jam 1 cup frozen wild blueberries 1/4 cup organic blackberry or blueberry juice 1 tbsp NordicNordic bilberry powder 2 1/2 tbsp chia seeds honey or maple syrup to taste Directions: Thaw berries and mash gently with a fork. Stir in rest of the ingredients and let stand in the fridge for at least 15 minutes until jam like consistency is reached. |
Ricotta Pancakes |
