Sourdough Ricotta Pancakes
These sourdough ricotta pancakes are a great way to use up the sourdough starter that you need to discard.
Servings: 10 pancakes
Ingredients
- ½ cup flour 60 grams
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ¾ cup ricotta cheese 186 grams
- 2 eggs
- ¾ cup sourdough starter 180 grams
- ½ cup milk 112 grams
- 3 tablespoons honey 63 grams
- 1 teaspoon vanilla extract
Instructions
- Pre-heat a skillet over medium heat or heat an electric griddle to 375° and lightly oil it.
- In a small bowl sift together the flour, baking powder and salt.
- In a separate bowl, stir together the ricotta cheese, eggs, sourdough starter, milk, honey, and vanilla until well combined and smooth.
- Fold the flour mixture into the ricotta mixture until just combined.
- When the griddle is hot, spread ¼ cup of batter onto the griddle for each pancake. Cook until bubbles start to form on the surface of the pancake then flip and cook the other side until brown.
Notes
Different brands of ricotta cheese will vary in texture and liquid. You may want to adjust the amount of milk or flour by a couple of tablespoons if your batter doesn't have the perfect consistency.
Nutrition
Serving: 1 | Calories: 122kcal | Carbohydrates: 19g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 44mg | Sodium: 190mg | Fiber: 1g | Sugar: 5g
