Ricotta Pancakes
 Golden-brown on the outside and pillowy inside, these ricotta pancakes are a simple (and seriously delicious) upgrade to your breakfast routine. Ingredients 1 cup all-purpose flour, spooned into measuring cup and leveled off ¼ cup granulated sugar 1½ teaspoons baking powder ¾ teaspoon salt 3 large eggs ¾ cup whole-milk ricotta cheese (preferably Galbani brand) ¼ cup milk 1 tablespoon vanilla extract 2 tablespoons unsalted butter, melted Vegetable oil, for cooking Maple syrup or blueberry syrup, for serving 1 cup all-purpose flour, spooned into measuring cup and leveled off ¼ cup granulated sugar 1½ teaspoons baking powder ¾ teaspoon salt 3 large eggs ¾ cup whole-milk ricotta cheese (preferably Galbani brand) ¼ cup milk 1 tablespoon vanilla extract 2 tablespoons unsalted butter, melted Vegetable oil, for cooking Maple syrup or blueberry syrup, for serving Instructions Heat a large nonstick pan or griddle over medium-low heat. In a small bowl, whisk together the flour, sugar, baking powder, and salt. In a large bowl, whisk the eggs vigorously until foamy, about 30 seconds. Add the ricotta, milk, vanilla and melted butter and whisk until evenly combined. Add the flour mixture and gently whisk just until evenly combined. Generously oil the pan/griddle. Once the oil is hot and shimmering, drop ¼-cup portions of batter onto the pan/griddle. Repeat, spacing the rounds at least an inch apart. Cook until the bottoms are golden brown and the tops are bubbling, about 3 minutes. Flip and cook until the other sides are golden brown, 30 seconds to 1 minute more. (It's important that the pancakes don't cook too slowly or too quickly, so adjust the heat according to the timing specified.) Repeat with more oil and the remaining batter. Serve warm with maple or blueberry syrup. Freezer-Friendly Instructions: The pancakes can be frozen for up to 3 months. After they are completely cooled, place a sheet of parchment or wax paper between each pancake and stack together. Wrap the stack of pancakes tightly in aluminum foil or place inside a heavy-duty freezer bag. To reheat, place them in a single layer on a baking sheet and cover with foil. Bake in a 375°F oven for about 8 to 10 minutes, or until hot. Heat a large nonstick pan or griddle over medium-low heat. In a small bowl, whisk together the flour, sugar, baking powder, and salt. In a large bowl, whisk the eggs vigorously until foamy, about 30 seconds. Add the ricotta, milk, vanilla and melted butter and whisk until evenly combined. Add the flour mixture and gently whisk just until evenly combined. Generously oil the pan/griddle. Once the oil is hot and shimmering, drop ¼-cup portions of batter onto the pan/griddle. Repeat, spacing the rounds at least an inch apart. Cook until the bottoms are golden brown and the tops are bubbling, about 3 minutes. Flip and cook until the other sides are golden brown, 30 seconds to 1 minute more. (It's important that the pancakes don't cook too slowly or too quickly, so adjust the heat according to the timing specified.) Repeat with more oil and the remaining batter. Serve warm with maple or blueberry syrup. Freezer-Friendly Instructions: The pancakes can be frozen for up to 3 months. After they are completely cooled, place a sheet of parchment or wax paper between each pancake and stack together. Wrap the stack of pancakes tightly in aluminum foil or place inside a heavy-duty freezer bag. To reheat, place them in a single layer on a baking sheet and cover with foil. Bake in a 375°F oven for about 8 to 10 minutes, or until hot. Nutrition Information Powered by Per serving (9 servings) Calories: 177 Fat: 9 g Saturated fat: 4 g Carbohydrates: 18 g Sugar: 6 g Fiber: 0 g Protein: 6 g Sodium: 164 mg Cholesterol: 80 mg Per serving (9 servings) Calories: 177 Fat: 9 g Saturated fat: 4 g Carbohydrates: 18 g Sugar: 6 g Fiber: 0 g Protein: 6 g Sodium: 164 mg Cholesterol: 80 mg