Ingredients
Scale
- 1 cup whole-milk ricotta
- 1 large egg
- 2 tbsp milk
- 2 tbsp granulated sugar
- 2 tsp ghee or butter, melted
- 1 tsp vanilla extract (optional)
- 4 tsp baking powder
- 1/2 tsp kosher salt
- 1 cup flour
Instructions
- Preheat the oven to 400 F, placing a 7-10" cast iron pan inside to heat.
- In a medium bowl, whisk together ricotta, egg, milk, sugar, melted ghee or butter, and vanilla extract until combined.
- Incorporate baking powder and salt, then mix again to combine.
- Gently fold in flour until just combined, leaving a thick, lumpy batter.
- Carefully remove the hot cast iron pan from the oven and coat the bottom with ghee.
- Spoon a scant 1/2 cup of batter for each pancake, ensuring space between them as they puff up in the oven.
- Bake for 9 minutes, then flip each pancake carefully, adding more ghee if the pan appears dry.
- Return the pan to the oven and bake for an additional 6-8 minutes, until golden brown on the bottom.
- Serve warm with butter and syrup.
Notes
Ensure the ricotta is well-drained for the best texture.
You can substitute ghee with butter if preferred.
These pancakes can be customized with your favorite toppings like fruits or chocolate chips.
Nutrition
- Serving Size: 1 pancake
- Calories: 220
- Sugar: 5g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 50mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.