Ingredients
250g ricotta cheese
30g ricotta cheese
125ml skim milk
2 eggs, separated
90g all-purpose flour
5g baking powder
1 pinch of salt
15ml canola oil, or as needed
Directions
Step 1
Preheat a griddle to 165°C (325°F) or place a nonstick skillet over medium-low heat.
Step 2
In a bowl, combine 250g ricotta cheese, milk, and egg yolks.
Step 3
In another bowl, whisk together flour, baking powder, and salt. Stir in the ricotta mixture.
Step 4
In a separate bowl, whisk the egg whites until frothy, then fold them into the ricotta mixture.
Step 5
Oil the preheated griddle with about 15ml of canola oil. Pour 60ml of batter onto the hot griddle for each pancake. Cook until evenly golden brown, for 1 to 2 minutes on each side. Repeat with the remaining batter, oiling the griddle between batches.