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Rye & Ricotta Pancakes
- Makes
8
pancakes - Difficulty
Medium
By Ruth Nieman
Published 2021
These light, fluffy pancakes are a delicious treat for a Sunday brunch. Rye flour contains less gluten than wheat flour and will give a slightly denser batter, however the addition of the airy egg whites will lighten the batter, so be very careful when folding them in, not to over mix and knock out too much air. This will soften the mixture and with the addition of the ricotta, create a perfect pancake. For a gluten-free pancake, substitute the rye flour for teff.
Ingredients
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Great way to make some higher protein pancakes and use up a bit of leftover ricotta. Served them with roasted plums and Greek youghurt. Nice and light.
I had a disaster with a cake topping so used most of the ingredients in this recipe plus some of my very watery cake topping to make pancakes. They turned out well, were substantial and quite filling. I am glad I was able to rescue some ingredients to make into these delicious pancakes.
Thanks Ruth.
So glad you were able to rescue your ingredients and make the pancakes…