Sweet Souffléd Ricotta Cakes


by: Zoo Kitchen

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 batter—it doesn't seem necessary—but add a teaspoon of sugar if you like. Easy to double if you’re 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.


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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

how is this calculated?

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1.  Beat the ricotta with the egg yolks until smooth, then stir in the milk and melted butter, followed by the flour and salt. Stir to make a smooth batter. Add the vanilla and grate a little nutmeg into the batter.

2.  Whisk the egg whites until they form barely firm peaks, then fold them into the batter.

3.  Reheat the skillet in which you melted the butter, then drop in the batter in 1/4-cup dollops. Cook over medium heat until set and golden on the bottom and dimpled with holes on the top, about 3 minutes, then turn and cook the second side, without patting it down, another 2 minutes.

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