Cornflake Ricotta Pancakes
Whisk eggs, ricotta, milk and butter in a medium bowl.
Combine flour, baking powder and salt in a large bowl. Stir in egg mixture just until smooth.
Heat a large non-stick frying pan over medium. Spray with cooking spray. Pour 1/4 cup portions of batter into pan and cook until bubbles form on the top of each pancake, 2 to 3 minutes. Sprinkle tops with some of the cornflakes, then flip. Cook until the bottom is golden brown, about 2 minutes. Repeat with remaining batter and cornflakes, lowering heat as needed.
Serve topped with a sunny-side-up egg and crispy bacon, if desired.
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Last updated: January 30th, 2021
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