Eggnog Ricotta Pancakes

Eggnog Ricotta Pancakes

  • 8 oz ricotta
  • 2 eggs, separated
  • 1/4 cup buttermilk
  • 1/2 cup eggnog
  • 1 cup all-purpose flour
  • 1/2 tsp baking soda
  • Pinch salt

 

Bacon butter: 4 slices cooked bacon, chopped + 6 tbsp unsalted soft butter + 1 tbsp maple syrup

  1. In a small bowl, beat egg whites until stiff peaks, about 5 mins. In separate large bowl, whisk egg yolks, ricotta, buttermilk and eggnog. To the large bowl with yolks, add flour, baking soda and salt. Mix until combined.
  2. Working in batches, fold in beaten egg whites gently not to deflate.
  3. Heat a large skillet over medium heat. Coat with butter, pour 1/4 cup batter and cook 1-2 minutes until bubbles appear. Flip and cook additional 1-2 mins.
  4. Serve pancakes topped with bacon butter and syrup.

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