
Sweet Souffléd Ricotta Cakes

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We like pancakes not only for breakfast but for supper too on occasion. Pillowy and light, these golden cakes are delicious with dabs of sour cream and a favorite conserve. I don't sweeten the batterit doesn't seem necessarybut add a teaspoon of sugar if you like. Easy to double if youre serving more than three people. Serve with your favorite breakfast condiments, such as sour cream, raspberry jam or apricot preserves, warm maple syrup, or homemade applesauce. A glass of New MeXico's Gruet sparkling wine seems like a perfect drink to me to have with these little pancakes.
ingredients
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serves: 3
1 cup ricotta cheese
3 eggs, separated
1/2 cup milk
3 tablespoons butter (melted in a wide nonstick skillet)
1/2 cup flour
1/4 teaspoon sea salt
1 teaspoon vanilla extract
freshly grated nutmeg
Nutrition Facts
Sweet Souffléd Ricotta Cakes
Servings Per Recipe: 3
Amount per Serving
Calories: 413
- Total Fat: 28 g
- Saturated Fat: 16.4 g
- Trans Fat: 0.5 g
- Cholesterol: 241.9 mg
- Sodium: 433.3 mg
- Total Carbs: 20.7 g
- Dietary Fiber: 0.6 g
- Sugars: 2.4 g
- Protein: 18.3 g
preparation

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