Einkorn Ricotta Pancakes
- Yield: 10-12 pancakes 1x
Ingredients
Scale
- 3/4 cup (180 g) whole-milk ricotta*
- 3 large eggs, separated
- 1/2 cup whole milk
- 1 tablespoon maple syrup
- 1 cup + 2 tablespoons (114 g) einkorn flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- zest from half a lemon
Instructions
- Place the ricotta in a square of cheesecloth and squeeze out the excess liquid. Combine the drained ricotta in a bowl with the egg yolks, milk, and maple syrup. In a separate bowl, stir together einkorn flour, baking powder, salt, and lemon zest. Pour the wet ingredients into the dry ingredients and stir until just combined.
- Used a hand mixer or stand mixer fitted with the whip attachment, beat the egg whites until stiff. Spoon one-quarter of the egg whites into the pancake batter and stir until incorporated to lighten up the batter. Fold in the remaining egg whites.
- Heat griddle or skillet over medium-low heat and grease with butter. For each pancake, pour 1/4 cup of the batter onto the griddle and cook on each side until golden, about 2 minutes per side.
Notes
*Don't skip- use whole milk. The part-skim won't make these pancakes as lovely!
Find it online: https://naturallyella.com/einkorn-ricotta-pancakes/