Protein Packed Pancakes
Serve these hearty egg and ricotta cheese pancakes with your favorite syrup or preserves, and/or toppings such as raspberries, strawberries, sliced bananas and chopped pecans. This is an ideal pancake to serve as the entrée for any meal of the day, from breakfast to supper.
6 large eggs
1 cup ricotta cheese
1/2 cup all-purpose flour
2 tablespoons melted butter or vegetable oil
3/4 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon vanilla extract
- Beat eggs, cheese, flour, oil, baking powder, salt and vanilla in large bowl until blended.
- Heat lightly greased large nonstick skillet or griddle over medium heat until hot.
- Spoon 1/4 cup portion of batter (1 tablespoon for silver dollar size) into skillet; cook until golden brown, turning once.
Makes 12 pancakes or 48 silver dollar pancakes; 4 servings.
- Always pre-heat skillet or griddle before cooking pancakes. Pan is hot when drops of water sizzle and dance on surface.
- Cook pancakes in batches. Serve immediately or keep warm on a plate in a low (200°F) oven until all batter is used.
- Make your own freezer pancakes, ready to pop in the toaster on those hurried weekday mornings.
- To freeze: Cool pancakes on wire racks. Return to baking sheets; freeze in single layer 1 to 2 hours. Wrap well, individually or stacked; freeze up to 1 month.
Nutritional Information Per Serving (1/12 of recipe): calories: 303; total fat: 18g; saturated fat: 9g; polyunsaturated fat: 2g; monounsaturated fat: 6g; cholesterol: 313mg; sodium: 544mg; carbohydrates: 16g; dietary fiber: g; protein: 18g; vitamin A: 820.5IU; vitamin D: 69.5IU; folate: 72.1mcg; calcium: 278.4mg; iron: 2.4mg; choline: 201.4mg.
Recipe and photograph provided courtesy of the American Egg Board (AEB) and Egg Nutrition Center (ENC).