Ricotta Pancakes

I was almost too lazy to get out my mixer to make these ricotta pancakes, but I am so glad I did. Even with several modifications, including whole wheat flour, fat free ricotta, and skim milk, they were still the best pancakes I’ve had in a long time. Separating the eggs and beating the whites makes the pancakes so light, with a texture similar to a crepe. I topped them with sliced bananas and syrup, although I am sure the pecan syrup in the original recipe would be great. You don’t need to wait for a special occasion to make pancakes for breakfast, or for dinner!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s